A vegetarian family dish. Layers of green vegetables, fresh pesto, curd cheese and lasagne pasta, topped with a cheesy topping. Low in calories and super easy to whip up, a great midweek meal
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
curd cheese 350g
vegetable or chicken stock 150ml
fresh pesto 4 tbsp
fresh lasagne 250g, about 8 sheets
parmesan (or veggie alternative) 30g, finely grated
curd cheese for topping about 100g
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 curd cheese 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 curd cheese with another splash of vegetable stock and spread over the top layer.
For the topping, mix the eggs and the curd cheese together and add to the top
Scatter over the parmesan and bake for 20 minutes until golden and bubbling.
Source - Olive Magazine