creamy leek lasagna with kale (1)

20 min + 30 min oven

Creamy Leek Lasagna with Kale

The kale and leek as vegetables, and the creamy sauce with nutmeg give a lot of earthy, wintery flavors. The surprise of summery flavors comes from canned artichoke. The result is a fillling lasagna.

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Ingredients

4 servings

6-8
300 g
3
190 g
100 g

Lasagna sheets (whole wheat)
Kale
Leeks
Artichoke (canned)
Walnuts

500 ml
2 TBL sp
1 tea sp
50 g
2 cloves

(Plant-based) milk
Flour
Nutmeg
Butter or margarine
Garlic

Prep

5 min

  1. Mince garlic
  2. Cut artichokes into wedges
  3. Cut leek into rings
  4. Remove stems & chop kale finely
  5. Chop walnuts
  6. Grate parmesan
  7. Preheat oven to 180°C

Cook

30 min

pan 1b

Sauté leeks, kale and garlic

medium heat ~8 min

pan 2

In the meantime, melt butter

low heat ~2 min

Add flour

stir ~1 min

Add milk, nutmeg and half of the cheese

stir until it thickens, season with salt and pepper to taste ~2 min

Assemble the lasagna in an oven form

Layer a little sauce, lasagna sheet, sauce, vegetables, walnuts and artichoke, lasagna sheet, vegetables, etc. top with rest of the cheese ~5 min

oven

Bake in the preheated oven

~30 min at 180°C

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