Andy Waters’ Ricotta and curly kale lasagne will need some help in the white sauce and layering departments.
- Preheat the oven to Gas Mark 3, 170°C, fan 150°C. Grease a baking dish with ½tbsp olive oil for the lasagne.
- Heat the olive oil in a large saucepan. Add the onion and garlic and sauté until golden.
- Stir in the kale, salt and pepper and cook for 4 minutes or until the kale wilts and softens. Remove from the pan and set aside.
- For the white sauce, add the butter to a saucepan over a medium heat. As soon as the butter begins to foam, stir in the flour and cook for 30 seconds.
- Gradually pour in the milk, whisking continuously. Bring back to the boil and cook until the sauce thickens – certainly something the older kids can help out with.
- Spoon a thin layer of white sauce into the baking dish. Top with 1 layer of lasagne sheets, making sure the sheets don’t overlap. Season with a pinch of salt. Kids will enjoy arranging the layers of this ricotta lasagne. Make sure the sequence is followed correctly though, or else you may be left with an upside-down lasagne!
- Spread half the ricotta over the pasta to create another layer. Next, add half the kale, tomatoes, and cover with sauce.
- Sprinkle with mozzarella and repeat until all the ingredients have been used up. Sprinkle with a little more cheese and bake for 30-40 minutes.
- Remove from the oven, divide into portions and serve immediately.
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