PEA & LEEK OPEN LASAGNE

Pea & leek open lasagne image

Make this healthy pea and leek lasagne in just 25 minutes. It delivers three of your 5-a-day and costs less than £2 a serving - perfect for midweek suppers

Provided by Sophie Godwin - Cookery writer

Categories Dinner, Main course, Pasta, Supper

Time 25m

Number Of Ingredients 9

Ingredients

2 tbsp rapeseed oil
2 leeks , washed and sliced into half moons
2 garlic cloves , finely chopped
250g frozen peas
100g kale
1 tbsp wholegrain mustard
2 tbsp low-fat crème fraîche
1 lemon , zested
4 fresh lasagne sheets

Steps:

Put a frying pan over a 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 the boil.
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.
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.

Nutrition Facts : Calories 450 calories, Fat 21 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 41 grams carbohydrates, Sugar 12 grams sugar, Fiber 13 grams fiber, Protein 18 grams protein, Sodium 0.5 milligram of sodium