200 g curly kale, tough stems removed and kale torn into bite-sized pieces
200 g ricotta
150g Wyke extra mature cheddar, finely grated
200g cooked green lentils
A pinch of chilli flakes
1 tbsp capers in brine
½ nutmeg, grated
6–8 fresh lasagne sheets
300ml vegetable stock
Sea salt and black pepper
Method:
Preheat the oven to 200C.
Warm½ the oil in a shallow casserole pan over medium heat. Add the butter and when it sizzles, drop in the sage leaves. Fry for 30 seconds until crisp and fragrant. Lift them out using a slotted spoon or spatula onto a plate lined with kitchen paper - they’ll finish the lasagne when you serve it.
Add the leeks with a good pinch of salt and cook slowly for 6 minutes, stirring occasionally, until soft, sweet, and collapsing. Don’t let them take on too much colour.
Add the kale and a splash of water to the pan. It will look like too much, but it will wilt. Stir for a couple of minutes and continue to cook until there’s no moisture left in the pan. Add the lentils, chilli flakes and a grind of black pepper.
In a bowl, mix the ricotta with half the cheddar, the capers, nutmeg and a pinch of salt Add 100ml of the stock to loosen the mixture so that it’s spoonable and set the rest of the stock aside.
Scoop out ½ the vegetables, then smooth what’s left into an even layer. Lay lasagne sheets over the top, trimming with scissors to fit. Spoon over half the ricotta, spreading it gently around with the back of a spoon. Repeat with another layer of greens, more pasta, and the remaining ricotta. Finish with a final layer of pasta.
Pour the last splash of stock around the sides, lifting the lasagne sheets, so that the stock can trickle down to all the layers.
Sprinkle over the remaining cheddar and drizzle with the remaining olive oil. Cover loosely with foil and bake for 20 minutes. Remove the foil and bake for another15 minutes, until bubbling and lightly golden at the edges.
Once cooked, Let the lasagne sit for 5 minutes. Scatter over the crispy sage leaves just before serving.
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