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Chicken Stock
Recipes
Spring Lasagne with Leek, Ricotta and Chard
Ingredients
- 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)
Method
- Heat the oil and butter in a large pan and add the leeks
- Fry gently for 5 minutes then add the Urban Forager Stock Concentrate
- Cook for 10-15 minutes on a low heat until really soft
- Heat the oven to 180 C
- Add the garlic to the leeks and cook for 2 minutes
- Add the chard and cook until just wilted but still bright green in colour
- Stir in half of the ricotta and add 150ml of filtered water
- Mix everything around the pan to make it a little saucy but not watery.
- Remove from the heat
Assemble the Lasagne
- Put ¼ of the Leek mixture in the bottom of an oiled baking dish
- Top with ¼ of the pesto, a sprinkle of mozzarella and 1 large
- Lasagne sheet or 2 small ones
- Repeat three times, finishing with lasagne
- 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