Vegetable lasagne

Method

• step 1

  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.

• step 2

  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.

• step 3

  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.

• step 4

  Put a 1/4 of the sauce in the bottom of an oiled baking dish approximately 18 x 25cm.

• step 5

  Top with 1 tbsp pesto then 2 sheets of lasagne. Repeat 3 times, ending with lasagne.

• step 6

  Mix the rest of the ricotta with another splash of vegetable stock and spread over the top layer.

• step 7

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