Cavolo nero, sausage & ricotta lasagne

SERVES 6 READY IN 1HR 30 MINS

FOR THE BECHAMEL ● 700g whole milk 1 small onion, quartered 2 garlic

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cloves, unpeeled, squashed 1 bay leaf

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1 thyme sprig, leaves finely chopped

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1 rosemary sprig, leaves finely chopped

70g butter 50g plain flour Nutmeg

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for grating 50g parmesan, grated

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50g cheddar, grated FOR THE

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LASAGNE ● 500g milk 200g cavolo

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nero Olive oil for frying and drizzling

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350g leeks or red onions, finely sliced

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4 garlic cloves, finely sliced 400g

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sausages Butter, for greasing

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300–350g dried lasagne sheets 250g

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ricotta 75g your preferred cheese

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1 For the béchamel, heat the milk with the onion, garlic and herbs in a large pan. Once simmering, remove from the heat and let it infuse for 30 mins. Strain.

2 In a large pan, make a roux with the butter and flour over a medium heat.

Add the milk in stages, whisking until thick and glossy. Season. Add grated nutmeg. Stir in cheeses. Cover. Set aside.

3 Preheat oven to 200C/gas 6. Whisk the additional milk into the béchamel.

4 Remove stalks from cavolo nero and finely chop. Cut the leaves into rough pieces. Heat oil in a large frying pan over a medium heat. Add the sliced stalks and leeks or onions, and cook until softened.

5 Add the garlic and cook for a few minutes, then add the chopped cavolo nero leaves and cook until softened. Remove from pan and set aside.

6 Remove sausage meat from its casings and add to the pan, breaking it up into smaller pieces. Cook for 5 mins over a high heat or until well coloured.

7 Grease a 20×30cm baking dish. Pour a fifth of the béchamel into the base and top with four lasagne sheets. Spoon over a third of the greens, then a third of the sausage meat, then another fifth of the béchamel and a third of the ricotta. Add a further four sheets of lasagne, then repeat this process until the fillings are all used up (you should have one fifth of the béchamel left over for the topping).

8 Finish with a final four sheets of lasagne, then spoon over the last of the béchamel sauce. Grate your favourite cheese over the top, then grind over some black pepper, add a little drizzle of oil and a sprinkle of thyme leaves.

Bake for 40–45 mins, or until the pasta is cooked through and soft when a knife is inserted into the middle.