LASAGNE WITH SAUSAGE RAGU, GARLIC KALE AND FONTINA
Steps:
- Bring a saucepan of salted water to the boil. Add the kale and cook for 2 minutes. Drain and refresh in cold water. drain again and squeeze out excess water with your hands. Heat the oil in a frying pan over medium-high heat. Add the garlic and cook for 2-3 minutes or until golden. Add the kale, season with salt and pepper, stir to combine and set aside. Ragu: heat 2 tablespoons oil in a large heavy-based saucepan over medium heat. Add the onion, garlic, fennel seeds and chilli flakes, season with salt and pepper and cook for 5 minutes or until softened. Add the pureed tomato and tomato paste, cover with a splatter screen or lid and cook for 15 minutes. Heat the remaining oil in a frying pan over medium-high heat. Add the sausage meat and cook for 5 minutes or until browned. Don't break the meat up too much, as you want to keep it quite chunky. Add to the tomato mixture and cook for 3-4 minutes or until thickened slightly. Set aside. Bechamel: Melt the butter in a saucepan over medium heat. Add the flour and stir continuously with a whisk for 2 minutes or until the mixture becomes lightly coloured. Pour in the milk and whisk quickly until there are no lumps. Continue whisking for another 5 minutes or until the bechamel thickens. Season with salt and pepper and set aside. Preheat oven to 350. to assemble the lasagne, spread a little ragu over teh base of a 36X26X7 baking dish. Cover witha layer of lasagne sheets. Spread over one-third each of the bechamel, then ragu, kale, taleggio and parmesan. Repeat 2 more times, finishing with a layer of parmesan. Bake for 40 minutes or until golden. Remove and stand for 10 minutes before slicing. Sprinkle over parsley to serve.
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