Super green lasagne

Method

(This recipe is vegetarian. If you’re making your own pesto, we suggest doing that first. See recipe here.)

Start by prepping the greens. Grate the zucchinis, shred the kale or spinach (removing thick stems from the kale) and chop the silverbeet. Finely dice the onion and leek, and finely chop the garlic if you are using fresh cloves instead of the Black Garlic & Co paste. Mix all together in a large bowl.  

In a large pot, add a good glug of olive oil and bring to a medium heat. Working in two batches, add the green-onion mix and sauté down with the garlic paste (if not using fresh garlic) until the onion and leek are tender. Pour in the wine and simmer for a few minutes, until everything has started to break down and soften. Remove the first batch of greens to a mixing bowl, and then repeat with the second half of greens. 

Once all the greens are cooked and in one bowl, add La Delizia Latticini ricotta and Borrello Cheese feta, crumbling up and stirring through. Set aside.  

To make the cheese sauce, melt the butter in a medium saucepan over medium heat. Add the flour and whisk together to form a thick paste, allowing to cook for a minute. Add a cup of milk (from Bannister Downs Dairy, Harvey Fresh or Masters Milk) and continue to whisk. The sauce will quickly thicken, and once it is almost too thick to continue whisking, add another cup of milk. Repeat until all the milk has been used.

Reduce the heat to low. Add the grated cheese (we used Brownes Dairy), stirring to melt together and season well. Turn off the heat and set aside.  

To assemble the lasagne, add a third of the green mixture to the bottom of a large baking dish. Spoon small teaspoons of pesto evenly across the greens, using about a quarter of the pesto. Top with a layer of pasta, cutting the sheets to fit if required. Pour over half the cheese sauce, and then again top with pasta.  

Add another layer of greens and pesto, followed by the pasta sheets, and then repeat. Pour over the remaining cheese sauce and top with the remaining pesto. Sprinkle over the Omega Walnuts. 

Bake in a hot oven at 180C for about 30 minutes, until golden and bubbly (see handy tip below).