Chicken Stock Recipes, Vegan and Vegetarian, Vegetable Stock Recipes

Spring Lasagne with Leek, Ricotta & Chard

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  • 1 large bunch of chard -stalks removed and roughly chopped
  • 4-5  large leeks – trimmed, halved lengthways, washed and roughly chopped
  • 1 garlic clove- finely minced
  • 500g ricotta (or home-made tofu ricotta)
  • 1 ½  tsp Urban Forager Chicken or Vegetable Stock Concentrate
  • 4 very large sheets of fresh lasagne or 8 small
  • 125g parmesan, finely grated (or nutritional yeast)
  • 250g mozzarella (you can leave this out if you prefer less cheese)
  • Fresh basil pesto (you will need about 250g) see recipe here
  • Oil of your choice
  • A little butter (or vegan butter)


  1. Heat the oil and butter in a large pan and add the leeks
  2.  Fry gently for 5 minutes then add the Urban Forager Stock Concentrate
  3.  Cook for 10-15 minutes on a low heat until really soft

Heat the oven to 180 C

  1.  Add the garlic to the leeks and cook for 2 minutes
  2.  Add the chard and cook until just wilted but still bright green in colour
  3.  Stir in half of the ricotta and add 150ml of filtered water
  4.  Mix everything around the pan to make it a little saucy but not watery.
  5.  Remove from the heat

Assemble the Lasagne

  1.  Put ¼ of the Leek mixture in the bottom of an oiled baking dish
  2.  Top with ¼ of the pesto, a sprinkle of mozzarella and 1 large Lasagne sheet or 2 small ones
  3.  Repeat three times, finishing with lasagne
  4.  Roughly spread the remaining ricotta over the final layer, scatter over the parmesan and mozzarella and bake for 25-35 minutes or until bubbling and golden.Serve with a good tomato sauce and a seasonal salad

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