Kale, ri­cotta and leek lasagne

Olive - - Contents -

50 MIN­UTES | SERVES 4 | EASY | V LC

kale 300g, woody stems re­moved and leaves chopped olive oil 1 tbsp trimmed leeks 3 (about 400g), halved length­ways, washed and chopped gar­lic 1 clove, crushed ri­cotta 350g veg­etable stock 150ml fresh pesto 4 tbsp fresh lasagne 250g (about 8 sheets) parme­san (or veg­gie al­ter­na­tive) 30g, finely grated

• Heat the oven to 200C/fan 180C/gas 6. Drop the kale in boil­ing salted wa­ter, bring back to a sim­mer then cook for 5 min­utes. Drain re­ally well.

• Heat the olive oil in a fry­ing pan and add the leeks with a good pinch of salt. Cook for 8-10 min­utes or un­til re­ally soft.

• Add the gar­lic to the leeks and cook for 2 min­utes. Keep 4 tbsp of the ri­cotta aside then stir the rest into the leeks with the kale. Mix ev­ery­thing well then add enough veg­etable stock to make it a lit­tle saucy but not wa­tery. Take off the heat.

• Put a 1/ of the sauce in the bot­tom of an

4 oiled bak­ing dish ap­prox­i­mately 18 x 25cm.

• Top with 1 tbsp pesto then 2 sheets of lasagne. Re­peat 3 times, end­ing with lasagne.

• Mix the rest of the ri­cotta with an­other splash of veg­etable stock and spread over the top layer.

• Scat­ter over the parme­san and bake for 20 min­utes un­til golden and bub­bling.

PER SERV­ING 491 KCALS | FAT 23.8G | SAT­U­RATES 9.4G CARBS 43G | SUG­ARS 5.5G | FI­BRE 4.6G PRO­TEIN 23.9G | SALT 0.8G

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