Green Lasagne

• servings: 6

Ingredients

750g Cottage Cheese

1 ½ cups finely grated parmesan cheese

½ cup pesto

1/3 cup vegetable stock

Salt, pepper

4 tbsp extra virgin olive oil

1 leek, washed and finely sliced

3 cloves garlic, roughly chopped

½ bunch each of kale & rainbow chard or silverbeet, roughly chopped

4-6 fresh lasagne sheets

Directions

1. In a large bowl, combine cottage cheese, ½ the parmesan, ½ the pesto, and pepper. Set aside.

2. Heat a large frying pan over medium/high heat, add half the olive oil, leek, and garlic.

3. Cook for 2-3 minutes.

4. Add kale and chard with a pinch of salt, cover with a lid, and cook for 4-5 minutes until wilted.

5. Stir and cook for another minute, then transfer to a bowl to cool slightly.

6. Preheat oven to 220°C.

7. In a 40cm x 30cm baking dish, layer : 1/3 of the cottage cheese mixture, Half the greens, A little parmesan, Lasagne sheets

Repeat layers, topping the final layer with remaining cottage cheese and parmesan.

Drizzle with remaining olive oil.

Bake for 30-35 minutes.

Serve with extra pesto spooned over.