Gourmet Veggie and Pasta Stacks

0
Average: 0 (0 votes)
(0 votes)
Gourmet Veggie and Pasta Stacks
share Share
print
bookmark_border Copy URL
Health Score:
76 / 100
Difficulty:
moderate
Difficulty
Preparation:
1 hr 30 min.
Preparation

Ingredients

for
4
Ingredients
8 cups curly Kale
1 Tbsp butter
1 Tbsp olive oil
1 onion (finely chopped)
6 small Leeks (finely sliced)
12 Spring roll dough sheet
2 cups Béchamel sauce
¾ cup Gruyere (grated)
salt
peppers
How healthy are the main ingredients?
Kaleolive oilonionLeeksalt

Preparation steps

1.
Chop the kale leaves, discarding the stems and blanch in boiling water for 5 minutes. Drain and dry thoroughly.
2.
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.
3.
Meanwhile steam the leeks for 5-6 minutes until tender.
4.
Cook the lasagne sheets if necessary in boiling salted water, then drain.
5.
Preheat the oven to 220°C | 425F | gas 7. Oil a baking dish, then spoon a little béchamel into the bottom.
6.
Cover with 4 lasagne sheets, then top with the onion/kale mix, then the leek, and a layer of béchamel.
7.
Repeat twice, finishing with a layer of pasta. Top with the remaining béchamel and sprinkle with parmesan.
8.
Bake in the oven for about 20 minutes until bubbling.

Perfect For Summer

Get Fit!

Simple, But Good

Weeknight Dinners

Popular Cookbooks