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Pea & leek open lasagne

Pea & leek open lasagne served on a plate

Pea & leek open lasagne

Name: Pea & leek open lasagne
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2
Ingredients: 2 tbsp rapeseed oil; 2 leeks washed and sliced into half moons; 2 garlic cloves finely chopped; 250g frozen peas; 100g kale; 1 tbsp wholegrain mustard; 2 tbsp low-fat crème fraîche; 1 lemon zested; 4 fresh lasagne sheets

Sophie Godwin – Cookery writer

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Serves 2

Easy

Prep: 10 mins

Cook: 15 mins

A star rating of 3.9 out of 5.26 ratingsRate

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Make this healthy pea and leek lasagne in just 25 minutes. It delivers three of your 5-a-day and costs less than £2 a serving – perfect for midweek suppers

Healthy

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

2 tbsp rapeseed oil
2 leeks

washed and sliced into half moons
2 garlic cloves

finely chopped
250g frozen peas
100g kale
1 tbsp wholegrain mustard
2 tbsp low-fat crème fraîche
1 lemon

zested
4 fresh lasagne

sheets

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Nutrition: Per serving

kcal450

low
fat21g
saturates5g
carbs41g
sugars12g
fibre13g
protein18g
salt0.5g

Method

step 1

Put a frying pan over a medium heat. Pour in the oil and add the leeks, garlic and a pinch of salt. Cook, stirring occasionally, until collapsed and soft. Meanwhile, bring a pan of water to the boil.
step 2

Tip the peas and kale into the pan with the leeks and add a splash of water. Cook until the kale has wilted and peas are defrosted. Turn down the heat to low. Stir in the mustard, crème fraîche and ¾ of the lemon zest. Add enough water to make a sauce. Give everything a good mix and season to taste.
step 3

Drop the lasagne into the water and cook following pack instructions, then drain well. Put one lasagne sheet on each plate, top with half the leek and pea mix then layer up the second lasagne sheet and the remaining greens. Scatter over the remaining lemon zest and add a good grinding of black pepper.

Recipe from Good Food magazine, September 2018

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A star rating of 3.9 out of 5.26 ratings

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