VEGETABLE LASAGNA WITH PESTO RECIPES

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VEGETARIAN LASAGNE RECIPE WITH KALE, RICOTTA AND LEEK



Vegetarian Lasagne Recipe With Kale, Ricotta and Leek image

Try our vegetarian lasagne for a plant-based alternative to this classic family dish. With layers of greens and fresh pesto, this kale, ricotta and leek lasagne is low in calories and super easy to whip up, a great midweek meal

Provided by Amanda James

Categories     Dinner, Lunch

Total Time 50 minutes

Yield Serves 4

Number Of Ingredients 9

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

Steps:

  • 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 1/4 of the sauce in the bottom of an 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.

Nutrition Facts : Calories 491 calories, FatContent 23.8 grams fat, SaturatedFatContent 9.4 grams saturated fat, CarbohydrateContent 43 grams carbohydrates, SugarContent 5.5 grams sugar, FiberContent 4.6 grams fiber, ProteinContent 23.9 grams protein, SodiumContent 0.8 milligram of sodium

SPINACH AND RAVIOLI LASAGNA RECIPE - BETTYCROCKER.COM



Spinach and Ravioli Lasagna Recipe - BettyCrocker.com image

Frozen cheese-filled ravioli brings this lasagna to the dinner table in 45 minutes - a spin on the Italian classic featuring spinach, pesto and jarred Alfredo sauce.

Provided by Betty Crocker Kitchens

Total Time 45 minutes

Prep Time 10 minutes

Yield 6

Number Of Ingredients 8

1 bag (6 oz) fresh baby spinach leaves, chopped
1/3 cup refrigerated basil pesto
1 jar (15 oz) Alfredo pasta sauce
1/4 cup vegetable or chicken broth
1 package (25 oz) frozen cheese-filled ravioli (do not thaw)
1 cup shredded Italian cheese blend (4 oz)
Chopped fresh basil leaves, if desired
Paprika, if desired

Steps:

  • Heat oven to 375°F. Spray 11x7-inch (2-quart) glass baking dish with cooking spray.
  • In medium bowl, toss spinach and pesto. In another bowl, mix Alfredo sauce and broth. Spoon one-third of sauce mixture (about 1/2 cup) into baking dish. Top with half of spinach mixture. Arrange half of ravioli in single layer over spinach mixture. Repeat layers. Top with remaining sauce mixture.
  • Bake uncovered 30 minutes. Sprinkle with cheese. Bake 5 minutes longer or until bubbly. Garnish with basil and paprika.

Nutrition Facts : Calories 540 , CarbohydrateContent 50 g, FatContent 3 , FiberContent 4 g, ProteinContent 23 g, SaturatedFatContent 13 g, ServingSize 1 Serving, SodiumContent 1230 mg

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