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Monday 06 July 2026 11:30:00 GMT
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Super Greens Lasagne 🌱 “This is your best one yet” was the quote from my wife when she tried this for the first time!  It’s affordable, easy weeknight dinner sorted & perfect for leftovers!
 Creamy layers of Cottage Cheese whipped with pesto & parmesan take it to another level of deliciousness! 
 Serves 6
 Ingredients
 750g Cottage Cheese
 1 ½ cup finely grated parmesan cheese
 ½ cup pesto
 1/3 cup vegetable stock
 Salt, pepper
 4 tbsp extra virgin olive oil
 1 leek washed well, finely sliced
 3 clove garlic, roughly chopped
 ½ bunch each of kale & rainbow chard or silverbeet, roughly chopped
 4-6 fresh lasagne sheets
 Method
 In a large bowl, combine the cottage cheese, ½ the parmesan, ½ the pesto, vege stock and a little pepper. Set aside. 
 Place a large frying pan over a medium/high heat and add half the oil the leek, garlic and sweat off for 2-3 minutes.  Add the kale & chard leaves, a good pinch of salt and cover with a lid to cook for 4-5 minutes to wilt. Give this a good stir and continue to cook for an othewr 
 minute then transfer to a bowl to cool slightly. 
 Preheat an oven to 220C
 Into a 40cmx30cm baking dish, spoon 1/3 of the cottage cheese followed by half the greens, a little parmesan, then lasagne sheets. Repeat the layers, topping the final lasagne sheets with remaining cottage cheese and a good scattering of parmesan.  Drizzle with remaining olive oil and bake for 30-35 minutes. 
 Serve with extra pesto spooned over. #easydinner #homecooking #lasagne #vegetarian #vegetarianrecipes
Super Greens Lasagne 🌱 “This is your best one yet” was the quote from my wife when she tried this for the first time! It’s affordable, easy weeknight dinner sorted & perfect for leftovers! Creamy layers of Cottage Cheese whipped with pesto & parmesan take it to another level of deliciousness! Serves 6 Ingredients 750g Cottage Cheese 1 ½ cup finely grated parmesan cheese ½ cup pesto 1/3 cup vegetable stock Salt, pepper 4 tbsp extra virgin olive oil 1 leek washed well, finely sliced 3 clove garlic, roughly chopped ½ bunch each of kale & rainbow chard or silverbeet, roughly chopped 4-6 fresh lasagne sheets Method In a large bowl, combine the cottage cheese, ½ the parmesan, ½ the pesto, vege stock and a little pepper. Set aside. Place a large frying pan over a medium/high heat and add half the oil the leek, garlic and sweat off for 2-3 minutes. Add the kale & chard leaves, a good pinch of salt and cover with a lid to cook for 4-5 minutes to wilt. Give this a good stir and continue to cook for an othewr minute then transfer to a bowl to cool slightly. Preheat an oven to 220C Into a 40cmx30cm baking dish, spoon 1/3 of the cottage cheese followed by half the greens, a little parmesan, then lasagne sheets. Repeat the layers, topping the final lasagne sheets with remaining cottage cheese and a good scattering of parmesan. Drizzle with remaining olive oil and bake for 30-35 minutes. Serve with extra pesto spooned over. #easydinner #homecooking #lasagne #vegetarian #vegetarianrecipes

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