MEAT-FREE LASAGNE
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.