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 OLIVEMAGAZINE.COM
Categories Vegetarian
Total Time 50 minutes
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 grams fat, SaturatedFatContent 9 grams saturated fat, CarbohydrateContent 43 grams carbohydrates, SugarContent 5 grams sugar, FiberContent 4 grams fibre, ProteinContent 23 grams protein, SodiumContent 0 milligram of sodium
VEGETARIAN RECIPES | BBC GOOD FOOD
Meat-free recipes for entertaining and more. From veggie chillis and pies, to salads and stews, vegetables are the centre of these flavour-packed dishes.
Provided by Good Food team
Number Of Ingredients 1
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