Green Vegetable Lasagne

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13 Ingredients

Number of servings

2tablespoons olive oil
2 medium leeks, finely sliced
2 cloves garlic, peeled and minced
1 large zucchini, thinly sliced into half moons
100grams spinach
100grams kale, destalked
1 head broccoli, florets chopped, stalk grated
1 pinch nutmeg
2tablespoons plain flour
2 2/3 cup semi skimmed milk
75grams cheddar cheese, reduced fat
250grams lasagne sheets
1 pinch cracked black pepper

Nutrition per serving

28% of daily energy intake*

Protein

Fat

Carbs

Sugars

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Description

This veggie lasagne is light but packed with flavour and 5 different greens.

Serve with a lemony green salad to cut through the richness.

Method

Step 1 of 4

Pre-heat the oven to 200°C/180°C fan-forced. Heat the oil in a large saucepan on a medium high heat. Add the leeks, garlic, zucchini, grated broccoli stalk and florets, spinach and kale and cook for 5 minutes to soften, stirring occasionally.

Step 2 of 4

Tip in the flour, stir well to coat and cook for 1-2 minutes. Stir in the milk and simmer for 2-3 minutes to thicken. Add 50g of grated cheddar and mix well. Stir in the nutmeg and season with cracked black pepper to taste.

Step 3 of 4

Add one quarter of the vegetable mix to the base of a baking dish, top with lasagne sheets and repeat until all the sauce has been added. Finish with a layer of lasagne sheets. Sprinkle the remaining cheese on top.

Step 4 of 4

Cover the dish with foil and bake for 30 minutes, remove the foil and bake for 10 more minutes until bubbling and golden on top.