Make this healthy pea and leek lasagne in just 25 minutes. It delivers three of your 5-a-day – perfect for midweek suppers. Pea & leek open lasagne.
2 tbsp rapeseed oil
2 leeks, washed and sliced into half-moons
2 garlic cloves, finely chopped
250g frozen peas
1 tbsp wholegrain mustard
2 tbsp low-fat crème fraîche
1 lemon, zested
4 fresh lasagne sheets
STEP 1 - Put a frying pan over medium heat. Pour in the oil and add the leeks, garlic, and a pinch of salt. Cook, stirring occasionally, until collapsed and soft. Meanwhile, bring a pan of water to a boil.
STEP 2 - Tip the peas and kale into the pan with the leeks and add a splash of water. Cook until the kale has wilted and peas are defrosted. Turn down the heat to low. Stir in the mustard, crème fraîche, and ¾ of the lemon zest. Add enough water to make a sauce. Give everything a good mix and season to taste.
STEP 3 - Drop the lasagne into the water and cook following pack instructions, then drain well. Put one lasagne sheet on each plate, top with half the leek and pea mix then layer up the second lasagne sheet and the remaining greens. Scatter over the remaining lemon zest and add a good grinding of black pepper.
GOES WELL WITH
Roasted cauliflower, bacon & chili pasta
Sausage & butternut squash shells