VEGETARIAN LASAGNE SPINACH RECIPES
VEGETARIAN LASAGNE RECIPES - BBC GOOD FOOD
Looking for a meat-free pasta bake recipe? Our veggie and vegan lasagnes are packed with vegetables, cheese, layers of pasta and tasty white sauce.
Provided by Good Food team
Number Of Ingredients 1
VEGETARIAN LASAGNE RECIPE WITH KALE, RICOTTA AND LEEK
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
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
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From recipes.sainsburys.co.uk
Total Time 80 minutes
Cuisine European
Calories 394 calories per serving
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Total Time 80 minutes
Cuisine European
Calories 394 calories per serving
Heat the oil in a large pan and fry the onion, carrot and celery for 8-10 minutes, until golden and tender. Season, add the mince and cook for a further 5-6 minutes until browned all over.
Stir in the tomato purée and chopped tomatoes. Rinse the tomato cartons out with a good splash of water and add this to the pan. Bring to the boil then simmer for 10-12 minutes until the sauce has thickened slightly.
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