I bought kale because it is in season in the UK right now, and I found a bag reduced to 79p. Spring onions are also in season so I bought some of those too. With these and some back-of-the-cupboard ingredients, I created this delicious vegan lasagne.
You will need:
300g kale or spring greens 79p/300g
150g spring onions, chopped 75p/150g
2 tablespoons extra virgin olive oil £2.50/750ml
50g plain flour 65p/1.5kg
100g Tesco free from soya smoked (cheese), grated £2.25/227g
1 teaspoon garlic salt £1.15/90g
1 vegetable stock cube 15p/100g
250g lasagne sheets 32p/250g
1l unsweetened soya milk 59p/1l
100g chopped mixed nuts 89p/200g
82p per serving
1. Boil or steam the kale for around 8 minutes until dark green and slightly limp.
2. Meanwhile, heat the olive oil in a saucepan and cook the chopped spring onions over a low heat until softened.
3. Add the flour and stock cube and stir to combine.
4. Add the garlic salt, grated soya cheese and a dash of soya milk. Stir.
5. Add a dash of black pepper.
5. Gradually add the soya milk, a little at a time.
6. Continue stirring until thickened.
7. Take off the heat.
8. Drain the kale and layer half on the bottom of a large rectangular casserole dish.
9. Sprinkle half of the chopped mixed nuts over the top of the kale.
10. Put half of the lasagne sheets on the top, spread out evenly.
11. Put 1/3 of the sauce over the lasagne sheets.
12. Spread the rest of the kale over the sauce.
13. Sprinkle the remaining nuts over.
14. Put the other half of the lasagne sheets over the kale.
15. Spread the remaining sauce over the top.
16. Bake in a pre-heated oven 180ºC for 30 minutes.
17. Serve with crusty bread.
A twist on the more usual spinach and ricotta lasange, I prefer the subtle sweetness of the kale in this recipe, which is so nicely balanced by the smoked soya cheese and mixed nuts.