Donna Hay's super green lasagne - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Donna Hay’ s super green lasagne By You Magazine - October 6, 2019 I find it easiest to blanch the kale leaves in a large saucepan. Simply cover them with boiling water and allow to stand for 1 minute. Once you’ve drained them, arrange the leaves flat on a tray or board so they’re ready to layer into the lasagne as you need them. Con Poulos SERVES 8 1 leek, trimmed, halved lengthways and shredded 2 tbsp extra virgin olive oil 1kg fresh ricotta 250ml milk 120g finely grated parmesan 1 tbsp finely grated lemon rind sea salt and cracked black pepper 600g kale (about 12 stalks), stems removed, leaves blanched 960g Swiss chard (about 12 stalks), stems removed, leaves blanched 450g fresh lasagne sheets 220g fresh mozzarella, torn BROCCOLI PESTO 500g broccoli florets (about 2 heads) 60g basil leaves 80g pine nuts 2 cloves garlic, crushed 60ml lemon juice 2 tbsp extra virgin olive oil 1. Preheat oven to 180C/gas 4. Lightly oil a 24cm x 38cm 4-litre-capacity baking dish. Place the leek and oil in a small bowl and toss to coat. 2. To make the broccoli pesto, place the broccoli, basil, pine nuts and garlic in a food processor and process until fine. Add the lemon juice and oil and process into a pesto. 3. Place the ricotta and milk in a large bowl and whisk until smooth. Add half the parmesan, the lemon rind, salt and pepper and mix to combine. 4. Line the base of the dish with half the kale and half the Swiss chard. Top with a layer of lasagne sheets, trimming to fit. Spread with half the pesto. Cover with lasagne sheets then spread with half the ricotta mixture. Cover with lasagne sheets. Repeat the layering, using the remaining greens, lasagne sheets and pesto, finishing with the ricotta mixture. Sprinkle with the mozzarella, the remaining parmesan and the leek. Bake for 45-50 minutes or until golden brown. Buy Donna’ s book with 20 per cent off These recipes are from WeekLight by Donna Hay, which will be published by 4th Estate on 3 October, price £20. To order a copy for £16 until 20 October call 01603 648155 or go to mailshop.co.uk; p&p is free on all orders. RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved