- 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
- ricotta 350g
- vegetable stock 150ml
- fresh pesto 4 tbsp
- fresh lasagne 250g, about 8 sheets
- parmesan (or veggie alternative) 30g, finely grated
More vegetarian lasagne ideas below:
This lasagne is full of warming flavours, but lower in calories and contains less saturated fat than the traditional dish. It’s also vegan – perfect for anyone participating in Veganuary.
A vegetarian take on a baked pasta classic, made with homemade white sauce (it's easy), lots of fresh basil and charred aubergine.
This must be the best easy vegetarian lasagne! Mix the courgettes, garlic and chilli with ricotta, add a shop-bought tomato sauce and fresh lasagne and dinner can be on the table in under 30 minutes.
This veggie butternut squash, spinach and mascarpone lasagne is a great veggie option. It's so packed full of flavour that even if you're making it for meat-eaters there won't be any complaints.
- Kcals 491
- Fat 23.8g
- Saturates 9.4g
- Carbs 43g
- Sugars 5.5g
- Fibre 4.6g
- Protein 23.9g
- Salt 0.8g