Gourmet Veggie and Pasta Stacks

Chop the kale leaves, discarding the stems and blanch in boiling water for 5 minutes. Drain and dry thoroughly.

Heat the butter and oil in a pan and add the onion, kale and 125 ml water. Cover and leave to cook very gently for 30 minutes, stirring regularly, topping up with a little water if necessary.

Meanwhile steam the leeks for 5-6 minutes until tender.

Cook the lasagne sheets if necessary in boiling salted water, then drain.

Preheat the oven to 220°C | 425F | gas 7. Oil a baking dish, then spoon a little béchamel into the bottom.

Cover with 4 lasagne sheets, then top with the onion/kale mix, then the leek, and a layer of béchamel.

Repeat twice, finishing with a layer of pasta. Top with the remaining béchamel and sprinkle with parmesan.