Pea & leek open lasagne

SERVES 2 PREP 10 mins COOK 15 mins EASY V

2 tbsp rapeseed oil

2 leeks, washed and sliced into half moons

2 garlic cloves, finely chopped

250g frozen peas

100g kale

1 tbsp wholegrain mustard 2 tbsp low-fat crème fraîche

1 lemon, zested

4 fresh lasagne sheets

1 Put a frying pan over a medium heat. Pour in the oil and add the leeks, garlic and a pinch of salt. Cook, stirring occasionally, until collapsed and soft. Meanwhile, bring a pan of water to the boil.

2 Tip the peas and kale into the pan with the leeks and add a splash of water. Cook until the kale has wilted and peas are defrosted. Turn down the heat to low. Stir in the mustard, crème fraîche and 3/4 of the lemon zest. Add enough water to make a sauce. Give everything a good mix and season to taste.

3 Drop the lasagne into the water and cook following pack instructions, then drain well. Put one lasagne sheet on each plate, top with half the leek and pea mix then layer up the second lasagne sheet and the remaining greens. Scatter over the remaining lemon zest and add a good grinding of black pepper.

GOOD TO KNOW healthy • low cal • folate • fibre • vit c • iron • 3 of 5-a-day PER SERVING 450 kcals • fat 21g • saturates 5g • carbs 41g • sugars 12g • fibre 13g • protein 18g • salt 0.5g