Leek and Kale Veggie Lasagna

A twist on a classic

50 minutes

Serves 4

What you'll need…

  • 3 leeks
  • 300g kale
  • 1 tablespoon olive oil
  • 1 garlic clove
  • 150ml vegetable stock
  • 4 tablespoons pesto
  • 350g ricotta
  • 8 lasagna sheets
  • 30g parmesan
Lasagna min min

The method


Heat the oven to 200°C. In the meantime, chop the kale, leeks, and garlic.


Bring a pot of water to the boil and add the kale, cook for 5 minutes and drain.


Heat the oil in a pan, add in the leeks along with salt. Cook for 8-10 minutes or until really soft.


Add in the garlic to the leeks and cook for a further 2 minutes.


Keep 4 tablespoons of ricotta to the side and add in the remaining ricotta to the leeks. Add in the kale and stir well.


Add in enough vegetable stock to make a thick sauce. Take off the heat.


Place 1/4 of the sauce into the bottom of a deep oven safe dish.


Top with 1 tablespoon of pesto, then 2 sheets of lasagna. Repeat 3 times, ending with lasagna.


Combine the rest of the ricotta with a splash of vegetable stock and spread over the top layer.


Scatter over the parmesan and bake for 20 minutes until golden and bubbling! Enjoy!

Recipe inspired by Olive Magazine.

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