Pea & leek open lasagne served on a plate

Pea & leek open lasagne

  • Rating: 4 out of 5.11 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 2

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
Nutrition: Per serving
HighlightNutrientUnit
low inkcal450
fat21g
saturates5g
carbs41g
sugars12g
fibre13g
protein18g
salt0.5g
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Ingredients

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.

Goes well with

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    Overall rating

    Rating: 4 out of 5.11 ratings
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