Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
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.