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In a large bowl, combine the cottage cheese, ½ the parmesan, ½ the pesto, vege stock and a little pepper. Set aside.
Place a large frying pan over a medium/high heat and add half the oil the leek, garlic and sweat off for 2-3 minutes.
Add the kale & chard leaves, a good pinch of salt and cover with a lid to cook for 4-5 minutes to wilt.
Give this a good stir and continue to cook for an othewr minute then transfer to a bowl to cool slightly.
Preheat an oven to 220C
Into a 40cmx30cm baking dish, spoon ⅓ of the cottage cheese followed by half the greens, a little parmesan, then lasagne sheets. Repeat the layers, topping the final lasagne sheets with remaining cottage cheese and a good scattering of parmesan.
Drizzle with remaining olive oil and bake for 30-35 minutes.
Serve with extra pesto spooned over.