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Cabbage & kale lasagne
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1 tbsp olive oil
1 red onion, thinly sliced
½ Essential Pointed Spring Cabbage, cored and thinly sliced
½ x 250g pack Essential Kale
¼ x 20g pack thyme, leaves only
1 tsp Bart Smoked Garlic Paste
500ml jar soffritto passata
½ x 300g pack fresh Essential Lasagne
½ x 500g jar Cooks’ Ingredients Béchamel Sauce
30g 50% reduced fat mature Cheddar, grated
140g pack red chicory, sliced or leaves separated
1. Preheat the oven to 220ºC, gas mark 7. Add 2 tsp olive oil to a large pan and, once warm, add the onion and cabbage. Stir for 2 minutes over a medium heat, then add the kale, thyme and garlic paste. Combine for a further 2 minutes, then add the passata and cover with a lid. Reduce the heat and simmer for 5 minutes.
2. Remove the kale and cabbage mix from the heat, then, using a rectangular 2L ovenproof dish, start to layer the lasagne, alternating from vegetable mix to lasagne sheets to make 2 layers of each. Top with the béchamel sauce and cheese.
3. Bake for 20-25 minutes, until golden on top and piping hot throughout. Toss the chicory with the remaining olive oil and some seasoning, then serve with the lasagne.
Cook's tip The cabbage and kale can be swapped for other seasonal leafy greens such as spring or baby leaf greens and Savoy cabbage.
Typical values per serving:
Vegetarian/1 of your 5 a day/low in saturated fat
This recipe was first published in February 2022.