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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A recipe from the Great British Chefs vegetarian and main meals collection.