• 250g spinach or cavolo nero roughly chopped leaves and stems
• 125g of fresh lasagne sheets
• 2 courgettes, thinly sliced lengthways
• 150g goats’ cheese
• 1 ball of mozzarella
• 250g onion marmalade
METHOD
1. Preheat the oven to 200°C/400°F
2. Melt the butter in a medium sized saucepan over a moderate heat, stir in the flour and cook out for 1 min. Gradually add in the milk whisking continuously until fully incorporated, cook for around 5 mins until smooth and thickened. Add in the nutmeg, parmesan and season to taste with salt and pepper.
3. Add the olive oil to a medium sized frying pan over a moderate heat, add in the garlic and cook for 30 seconds before adding in the kale and a generous pinch of salt. Sauté for 2-3 mins until wilted down.
4. Add a spoon of the béchamel sauce to the base of a medium sized baking dish, top with sliced courgette, goats’ cheese, mozzarella and some of the kale. Add few teaspoons of onion marmalade, dotting it around with a teaspoon, top with a layer of lasagne sheets. Repeat the layering as before using up the remaining ingredients.
5. Top the lasagne with the remaining béchamel, goats’ cheese, mozzarella and dot with some caramelised onion marmalade. Bake in the oven for 45 mins. Let it sit for 10 minutes once cooked so it is easier to serve.
