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    Cabbage & kale lasagne

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    *mandatory

    Cabbage & kale lasagne

    • Preparation time: 15 minutes
    • Cooking time: 20 minutes to 25 minutes
    • Total time: 35 minutes to 40 minutes 40 minutes

    Serves: 4

    Ingredients

    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

    Method

    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.

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    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.

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