Super Green Lasagne

Method

1. Preheat oven to 180C. Lightly oil a 24cm x 38cm (135 fl oz) baking dish.

2. Place the leek and oil in a small bowl and toss to coat in oil.

3.  To make the broccoli pesto, place the broccoli, basil, pine nuts and garlic in a food processor and process until fine. Add the lemon juice and oil and process into a pesto.

4. Place the ricotta and milk in a bowl and whisk until smooth. Add 60g of the parmesan, the lemon rind, salt and pepper and mix to combine.

5. Line the base of the dish with half of the kale and half of the swiss chard. Top with a layer of lasagne sheets, trimming to fit.

6. Sread the lasagne sheets with the brocolli pesto and then cover with more lasagne sheets then spread with half the ricotta mixture. Cover with lasagne sheets.

7. Repeat the layering, using the remaining greens, lasagne sheets and pesto finishing with ricotta mixture.

8. Sprinkle with mozzarella, the remaining 60g of parmesan and the leek.

9. Bake for 40-50 minutes or until golden brown.