Pea Leek Open Lasagne Recipes

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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

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

SNAP-PEA AND MELTED-LEEK TARTINES



Snap-Pea and Melted-Leek Tartines image

Toasts topped with creamy ricotta, sweet sugar snap peas, and caramelized leeks are a perfect appetizer for spring.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Time 50m

Number Of Ingredients 11

7 tablespoons extra-virgin olive oil, divided
3 leeks, white and light-green parts only, halved length-wise, thinly sliced, and well washed (4 cups)
Kosher salt and freshly ground pepper
2 teaspoons ground Aleppo pepper
1 teaspoon grated lemon zest, plus 1 teaspoon fresh juice
1 teaspoon finely minced fresh rosemary leaves
1/2 teaspoon Meyer-lemon zest, plus 2 teaspoons fresh juice
2 cups ricotta
3 cups sugar snap peas, trimmed and thinly sliced on the bias
1/3 cup fresh mint leaves, roughly chopped
6 thick slices rustic bread

Steps:

  • Melted Leeks:In a large skillet, heat 1/4 cup oil over medium. Add leeks; season with salt. Reduce heat to low and cook, stirring often, until very soft and reduced by half, about 25 minutes. Add Aleppo pepper, zest, rosemary, and another pinch of salt. Continue to cook, stirring occasionally, until leeks are golden, about 5 minutes more. Remove from heat; stir in lemon juice.
  • Melted Leeks:In a large skillet, heat 1/4 cup oil over medium. Add leeks; season with salt. Reduce heat to low and cook, stirring often, until very soft and reduced by half, about 25 minutes. Add Aleppo pepper, zest, rosemary, and another pinch of salt. Continue to cook, stirring occasionally, until leeks are golden, about 5 minutes more. Remove from heat; stir in lemon juice.
  • Tartines:Preheat broiler. Stir 1/2 teaspoon salt, 1/4 teaspoon pepper, Meyer lemon zest, and 1 tablespoon oil into ricotta. In another bowl, toss peas with 2 tablespoons oil, lemon juice, and mint. Season with salt and pepper.
  • Broil bread in a single layer on a rimmed baking sheet, flipping once, until toasted, 1 to 2 minutes. Spread with ricotta mixture, then cut each slice in half. Transfer to a serving platter and top with melted leeks and pea mixture. Serve.

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