N341 Ricotta, hazelnut and kale lasagne

THE WEEKLY RECIPE

-  Ravinder Bhogal

Prep 15 min Cook 1hr 10 min Serves 6

Ingredients

For the tomato sauce Olive oil 4 garlic cloves, peeled and finely chopped 1/2 tsp chilli flakes 1 tbsp dried oregano 2 x 400g tins chopped tomatoes 1 tsp caster sugar Sea salt and black pepper

For the kale and ricotta filling

300g curly kale 200g cavolo nero 75g toasted hazelnuts, roughly chopped 500g ricotta 250g mascarpone 40g parmesan, grated 4 egg yolks Zest of 1 lemon 1 good grating of nutmeg For the lasagne 250g fresh lasagne sheets 100g parmesan, grated 125g buffalo mozzarella