Ingredients

Method

• 9 lasagne sheets
• 4 T extra virgin olive oil
• 1 large onion, chopped
• 1 leek, sliced
• 3 cloves garlic, finely chopped
• 1 kg lean beef mince
• sea salt and freshly ground black pepper, to taste
• 1 bunch kale, washed and roughly chopped
• 1 cup water
• 400 g Woolworths white béchamel sauce
• 200 g ricotta
• 150 g mozzarella, grated

Method

Ingredients

1. Preheat the oven to 180°C.

2. Bring a large saucepan of salted water to a boil. Cook the lasagne sheets three at a time, stirring often to prevent them from sticking together. Place on a plate and set aside.

3. Heat the olive oil in a large frying pan. Fry the onion and leek until soft, about 5 minutes, then add the garlic and fry for 2 minutes until fragrant. Add the beef mince and brown for 8–10 minutes. Season to taste.

4. Place the kale in a blender with the water, season to taste and blend until smooth. Add to the mince and simmer for 10 minutes, stirring often.

5. Place a lasagne sheet in the base of an ovenproof dish, add a layer of béchamel sauce, then a layer of mince and finally a layer of ricotta. Repeat until all the ingredients are used up.

6. Top with the mozzarella and bake for 25 minutes, or until bubbling and golden. Serve warm, with a fresh salad on the side.

Find more lasagne recipes here.

Photographs: Toby Murphy 
Production: Khanya Mzongwana
Food Assistant: Unathi Taffa