bohemianwanderer – This vegetarian lasagne combines rich cheeses, hearty greens, and a slow-simmered tomato sauce. It serves six and offers a balanced mix of texture and flavor.
Preheat the oven to 200°C or 180°C fan. Begin by preparing the tomato sauce.
Heat a drizzle of olive oil in a pan over low heat. Add finely chopped garlic and cook gently for one minute.
Stir in chilli flakes and dried oregano for added depth. Pour in two tins of chopped tomatoes and mix well.
Add caster sugar to balance acidity, then season with salt and black pepper. Simmer the sauce for 15 to 20 minutes until thickened.
Meanwhile, bring a large pot of salted water to a boil. Add curly kale and cavolo nero and cook for five minutes.
Drain the greens and rinse under cold water to stop cooking. Squeeze out excess moisture thoroughly.
Transfer the greens to a food processor with toasted hazelnuts. Pulse until roughly chopped, maintaining some texture.
Place the mixture in a bowl and add ricotta, mascarpone, grated parmesan, and egg yolks. Mix until fully combined.
Add lemon zest and grated nutmeg for brightness and warmth. Season lightly and set aside.
Layered Assembly with Fresh Pasta and Baked Cheese Topping
Spread a quarter of the ricotta mixture across the base of a baking dish. Ensure an even layer for structure.
Cover with slightly overlapping fresh lasagne sheets. Spoon over a third of the tomato sauce.
Add another layer of ricotta mixture, followed by a sprinkle of parmesan. Pour over another third of the tomato sauce.
Place a second layer of lasagne sheets on top. Add another portion of ricotta and a third of the parmesan.
Finish with the remaining tomato sauce. Cover with a final layer of lasagne sheets.
Spread the remaining ricotta mixture evenly across the top. Scatter over the rest of the parmesan.
Tear buffalo mozzarella over the surface for a rich finish. Ensure even distribution for consistent melting.
Bake the lasagne for 30 minutes until golden and bubbling. The top should be lightly crisp and the filling hot.
Allow the dish to rest briefly before serving. This helps the layers set and improves slicing.
Serve warm as a main course. The combination of creamy filling and tangy sauce creates a satisfying dish.
The hazelnuts add texture, while the greens provide freshness. This lasagne offers a refined take on a classic recipe. Garnish with grated cheese or herbs for added aroma and visual appeal.
