MEAT-FREE LASAGNE

Woman’s Day (Australia) - - Food To Love -

This per­fect pasta is made with greens and goat’s cheese

SERVES 6 Pre­heat oven to 180°C. Rinse 1kg Swiss chard and 500g fresh or 250g frozen spinach. Trim off the stalks from Swiss chard and roughly chop leaves with the spinach. Heat 1 tsp olive oil in a fry­ing pan (skil­let), add 2 cloves thinly sliced gar­lic and fry for 2 mins. Add Swiss chard and spinach, fry briefly, then cover with a lid and let veg­eta­bles wilt for a few min­utes. Re­move the lid and con­tinue to cook over a medium heat to al­low the wa­ter to evap­o­rate. Sea­son with salt and pep­per. Set aside a few thin slices of 1 ash-coated goat’s cheese for the gar­nish. Gen­tly melt the re­main­ing ash-coated goat’s cheese with 400g fresh goat’s cheese, 300ml sin­gle cream and 2 sprigs thyme in a saucepan. Sea­son with salt and pep­per. Pour 1 tsp olive oil and a lit­tle goat’s cheese cream into the bot­tom of a 40 x 20cm gratin dish. Lay 3 sheets of dried or fresh lasagne in the bot­tom of the dish, side by side, and then al­ter­nate lay­ers of spinach and Swiss chard, sheets of lasagne and goat’s cheese cream. Re­peat process, fin­ish­ing with a layer of cream. Top with the re­served slices of ash-coated goat’s cheese, pour 150ml milk on top and bake in oven for 25 mins.

Edited ex­tract from Lasagne by San­dra Mahut (Hardie Grant, $19.99)

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