Super Greens Lasagne

Serves 6
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Directions

  1. 1Combine cottage cheese, half the parmesan, half the pesto and a little pepper in a large bowl, then set aside.
  2. 2Place a large frying pan over medium/high heat, add half the oil, leek, garlic and sweat off for 2-3 minutes.
  3. 3Add the kale & chard leaves, a good pinch of salt and cover with a lid to cook for 4-5 minutes to wilt.
  4. 4Give this a good stir and continue to cook for another minute then transfer to a bowl to cool slightly.
  5. 5Preheat an oven to 220C
  6. 6Into a 40cmx30cm baking dish, spoon 1/3 of the cottage cheese followed by half the greens, a little parmesan, then lasagne sheets.
  7. 7Repeat the layers, topping the final lasagne sheets with remaining cottage cheese and a good scattering of parmesan.
  8. 8Drizzle with remaining olive oil and bake for 30-35 minutes.
  9. 9Serve with extra pesto spooned over.

Ingredients

  • 750 g cottage cheese
  • 1.5 cup finely grated parmesan cheese
  • 0.5 cup pesto
  • 0.33 cup vegetable stock
  • salt
  • pepper
  • 4 tbsp extra virgin olive oil
  • 1 leek washed well, finely sliced
  • 3 clove garlic, roughly chopped
  • 0.5 bunch kale
  • 0.5 bunch rainbow chard or silverbeet, roughly chopped
  • 4 6 fresh lasagne sheets

Equipment

large bowllarge frying panoven40cmx30cm baking dish

Tips

  • Creamy layers of Cottage Cheese whipped with pesto & parmesan & beautiful rainbow chard with its delicious flavour, sautéed with garlic.
  • Serve with extra pesto spooned over.