Kale, ricotta and leek lasagne

This recipe was shared in the Growers' sheet for 3.11.17

It is originally from olivemagazine.com

Vegetarian (depending on the cheese used), can be gluten free if GF pasta used

Ingredients

300g kale, stems removed and leaves chopped

3-4 tbsp. olive oil

3 leeks (about 400g), halved lengthways, washed and chopped

1 clove garlic, crushed

350g ricotta (or mashed full fat cottage cheese can also be used)

150ml stock

4 tbsp. fresh basil, torn

250g lasagne (about 8 sheets)

50g Parmesan, grated

salt/pepper

Directions

1. Pre-heat the oven to 200C/fan 180C/gas 6
2. Drop the kale in boiling salted water, bring back to a simmer, then cook for 5 mins. Drain really well and set aside.
3. Heat the oil in a frying pan and add the leeks with a good pinch of salt. Cook for 8-10 mins, or until really soft.
4. Add the garlic to the leeks and fry for 2 mins.
5. Keep 4 tbsp. of the ricotta aside, then stir the rest into the leeks with the kale.
6. Mix everything together, then add enough stock to make it a little saucy by not watery. Remove from the heat.
7. Put 1/4 of the sauce in the bottom of an oiled baking dish approx. 18x25cms. Top with 1tbsp basil, and then 2 sheets of lasagne.
8. Repeat 3 times, ending with the lasagne.
9. Mix the 4tbsp ricotta with a splash of stock and spread over the top layer.
10. Scatter over the Parmesan.
11. Bake for 20 mins, until golden and bubbling.

This recipe tastes even better made with vegetables from Community Harvest Whetstone :)