Gourmet Veggie and Pasta Stacks
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(0 votes)
Health Score:
76 / 100
Difficulty:
moderate
Difficulty
Preparation:
1 hr 30 min.
Preparation
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.
