LASAGNE WITH SAUSAGE RAGU, GARLIC KALE AND FONTINA

LASAGNE WITH SAUSAGE RAGU, GARLIC KALE AND FONTINA image

Yield 8 people

Number Of Ingredients 20

Ingredients

400 g (14 oz) chopped kale or spring greens
1 tablespoon olive oil
2 garlic cloves, chopped
400 g (14 oz) dried egg lasagne sheets (no pre cooking required)
200 g (7 oz) fontina, chopped
100 g (3 1/2 oz/1 cup) coarsely grated parmesan
chopped flat-leaf parsley leaves for garnish
Ragu:
60 ml (2 oz/ 1/4 cup) olive oil
1 onion, chopped
3 garlic cloves, chopped
1 teaspoon fennel seeds
pinch of chilli flakes
1.6 kg (3 lb 8 oz) tinned whole roma tomatoes, pureed
2 tablespoons tomato paste
900 g (2 lb) Italian or port sausages, casings removed, broken into chunks.
Behamel:
75 g (2 1/2 oz) butter, chopped
45 g (1 1/2 oz) flour
750 ml (26 fl oz/3 cups) milk

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.