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Kale, Curd Cheese and Leek Lasagne with a moussaka topping

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

  • 50 Minutes

  • Serves 4

  • Easy


  • 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

  • 2 eggs

  • 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


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