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Veggie Lasagne

Are you bored of veg but need to get the greens in? Look no further! This vegetable lasagne is full of goodness and takes less than an hour to cook. Short of time? You can prepare this ahead and just pop it in the oven when you're ready to eat. Also save any left overs for a mid week lunch!

Prep
Cook
Serves 6people
Ingredients
asparagus tips 250g, chopped
frozen peas 150g, defrosted
2
tbsp olive oil
leeks 2, diced
garlic 4 cloves, crushed
spinach 150g, chopped
500
gr ricotta
artichoke 280g jar, drained
250
ml vegetable stock
fresh pesto 140g pot
300
gr fresh lasagne sheets
50
gr parmesan (or your choice of cheese topping)
Directions
1.
Heat the oven to 200C/fan 180C/gas 6. Drop the asparagus in boiling salted water, and cook for 2 minutes. Tip in the peas then drain everything through a colander and set aside.
2.
Heat the olive oil in a frying pan and add the leeks with a pinch of salt. Cook for 8-10 minutes until really soft. Add the garlic and cook for 2 minutes. Add the spinach and cook until just wilted.
3.
Set aside 4 tbsp of the ricotta and stir the rest into the leeks and spinach, along with the asparagus, peas and artichokes. Mix well then add enough vegetable stock (about 220ml) to make it saucy but not watery. Take off the heat and stir in the pesto.
4.
Put a 1/4 of the sauce in the bottom of a ceramic baking dish. Pour boiling water into a separate baking dish then carefully dip each lasagne sheet in before covering with the sauce (this will help the lasagne stay saucy). Repeat 3 times, finishing with a layer of lasagne sheets.
5.
Mix the rest of the ricotta with the rest of the vegetable stock so it's creamy and spread over the top layer. Scatter over the grated cheese and bake for 25-30 minutes or until golden and bubbling.

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