Nutrition balance score
Good
Glycemic Index
46
Low
Glycemic Load
11
Moderate
Nutrition per serving
Calories487.9 kcal (24%)
Total Fat31.5 g (45%)
Carbs24 g (9%)
Sugars4.4 g (5%)
Protein27.5 g (55%)
Sodium1000.7 mg (50%)
Fiber1.7 g (6%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings
750gcottage cheese
1 ½ cupsparmesan cheese
finely grated
½ cuppesto
⅓ cupvegetable stock
salt
to taste
pepper
to taste
4 Tbspextra virgin olive oil
1leek
washed well finely sliced
3 clovesgarlic
roughly chopped
0.5 bunchkale
roughly chopped
0.5 bunchrainbow chard
or silverbeet, roughly chopped
4fresh lasagne sheets
you may need a couple more
Instructions
Step 1
In a large bowl, combine the cottage cheese, half the parmesan, half the pesto, vegetable stock, and a little pepper. Set aside.
Step 2
Place a large frying pan over medium high heat, and add half the oil, the leeks, and garlic, and sweat off for 2-3 minutes.
Step 3
Add the kale and chard leaves, a good pinch of salt, and cover with a lid to cook for 4-5 minutes to wilt. Give this a good stir, and continue to cook for another minute, then transfer to a bowl to cook slightly.
Step 4
Preheat oven to 220 C.
Step 5
Into a 40cm x 30cm baking dish, spoon 1/3 of the cottage cheese, half the greens, a little parmesan, then lasagne sheets. Repeat the layers, topping the final lasagne sheets with remaining cottage cheese, and a good scattering of parmesan.
Step 6
Drizzle with remaining olive oil and bake for 30-35 minutes.
Step 7
Serve with extra pesto spooned over.
Notes
0 liked
0 disliked
There are no notes yet. Be the first to share your experience!
