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Creamy Open Kale & Feta Lasagne

Creamy Open Kale & Feta Lasagne

Rating
3.55rating out of 5

(191 reviews from our customers)

Prep Time

25 min

Cuisine

Italian

If you're familiar with spinach and ricotta lasagne, you'll be sure to love this kale and feta version, which delivers way more on the flavour front! An 'open-lasagne' is both quicker and easier than traditional, as it's all done on the hob - lazy lasagne! Served with a sweet baby plum tomato and basil leaf salad. You can't get much feta than that!

Prep Time

25 min

Cuisine

Italian

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What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

Ingredients
For 2 people (double for 4)
Onion
1 onion
Wholewheat-lasagne-sheets
6 lasagne verdi sheets †
garlic-clove
1 garlic clove
basil 3.18
20g fresh basil
Kale
150g shredded kale
Cheddar-cheese
40g Irish mature cheddar †
dried-oregano
1 tsp Italian dried oregano
Baby plum tomatoes
250g baby plum tomatoes
Feta-cheese
100g Greek Feta Cheese Cypressa †
You Will Need
Butter, flour, milk, olive oil, pepper, salt

Nutritional Information*

Percentages are based on an adult's daily intake

  • 1 brown onion
  • 6 lasagne sheets<span class="strong">†</span>
  • 1 garlic clove
  • 20g basil
  • 160g shredded kale
  • 40g cheddar cheese<span class="strong">†</span>
  • 1 tsp dried oregano
  • 250g baby plum tomatoes
  • 100g Greek feta cheese<span class="strong">†</span>
Typical Values per 100g per serving
Energy 524 kJ
124 kcal
2003 kJ
474 kcal
Fat
of which saturates
5.4 g
3.1 g
20.5 g
11.9 g
Carbohydrate
of which sugars
13 g
2.7 g
49.7 g
10.4 g
Fibre 1 g 3.7 g
Protein 6.3 g 23.9 g
Salt 0.46 g 1.78 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
1 brown onion
brown onion
6 lasagne sheets
durum wheat (gluten), may contain egg
1 garlic clove
garlic
20g basil
basil (100%)
160g shredded kale
kale(100%)
40g cheddar cheese
pasteurised cows milk, cream, salt, starter culture, vegetarian rennet
1 tsp dried oregano
dried oregano
250g baby plum tomatoes
baby plum tomatoes
100g Greek feta cheese
sheep milk(>70%), goat milk(<26.46%), powdered rennet, salt, lactic culture, calcium chloride (CaCl2)
Allergens
  • Allergens highlighted by † (gluten, milk)

In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.

Cooking Instructions
Instructions for 2 people (double for 4)
1 Creamy Open Kale & Feta Lasagne

Boil a kettle

Peel and finely chop the onion[s] 

Peel and finely chop (or grate) the garlic

2 Creamy Open Kale & Feta Lasagne

Heat a large, wide-based pan (preferably non-stick) with a matching lid, with a drizzle of olive oil over a medium heat

Once hot, add the chopped onion and cook for 4 min or until it's softened and translucent

 

3 Creamy Open Kale & Feta Lasagne

Meanwhile, bring a large pot of boiled water with a pinch of salt to the boil over a high heat

Once boiling, add the lasagne verdi sheets, one at a time, with a drizzle of olive oil between each one (this stops them sticking together)

Cook for 12 min or until they have softened and cooked

4 Creamy Open Kale & Feta Lasagne

Once the onion has softened, add the garlic, dried oregano and 30g [60g] butter to the pan 

Once the butter has melted, stir in 30g [60g] flour and cook for 2 min 

Stir 500ml [1L] milk gradually into the pan 

Whisk constantly for 3-5min or until a smooth, thick sauce remains, then add the shredded kale, cover and cook for 3 min or until the kale has started to wilt 

 

5 Creamy Open Kale & Feta Lasagne

Once wilted, crumble the feta into the kale 

Remove from the heat, add a generous pinch of salt and pepper and set aside - this is your kale & feta sauce 

Grate the cheddar cheese and set aside 

 

 

6 Creamy Open Kale & Feta Lasagne

Meanwhile, chop the baby plum tomatoes in half 

Strip the basil leaves from the stalks and chop the stalks finely, leaving the leaves whole  

Add the chopped tomatoes and the basil leaves (keep the stalks for later) to a bowl with a splash of olive oil and a pinch of salt and pepper

Give everything a gentle mix up - this is your tomato & basil salad

 

7 Creamy Open Kale & Feta Lasagne

Check the lasagne sheets are cooked

Once cooked, drain and return them to the pot with a little starchy pasta water (this prevents them from sticking together)

 

 

8

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To serve, place a lasagne sheet on each plate and spoon over some of the kale & feta sauce 

Sprinkle some of the grated cheese and the chopped basil stalks over, then repeat with the remaining lasagne sheets

Serve the tomato & basil salad to the side and enjoy!

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