Serves 5
Ingredients:
220g mushrooms, finely chopped or minced in the food processor
2 1/2 cups kale leaves, finely chopped or minced in the food processor
250g fresh ricotta cheese, crumbled
1 tbs extra virgin olive oil
1 large garlic clove, minced
1/4 cup parmesan cheese, grated
1/2 cup mozzarella cheese, grated
1 1/2 cups tomato passata
1 tbs dried rosemary
1/2 cup fresh basil leaves, finely chopped
1 egg, beaten
5 dry lasagne sheets
himalayan salt and freshly cracked black pepper, to taste
Preheat the oven to 190 degrees celsius. Bring a kettle to the boil. Spread the dry lasagne sheets in a baking dish and pout the boiling water over. Leave until cooked. You may need to top up the hot water. Remove from baking dish and dry carefully with paper towel. Make sure they are fully dry. Heat the olive oil in a large saucepan and cook the garlic until browned - be careful not to burn the garlic. Add the kale leaves with a little salt and pepper and sauté until the leaves have wilted. Add your mushrooms and cook for 2-3 minutes or until they are soft. Remove mixture from pan and pour into a large mixing bowl with the basil, ricotta, parmesan and egg. Season with salt and pepper to taste. Lay out the lasagne sheets and spread the kale mixture out evenly on all noodles. Roll them up. Spread 1/3 cup of tomato passata across the bottom of a baking dish and lay the rolls,seam side down, into the baking dish. Pour the remaining tomato passata over the top of them, sprinkle with the rosemary and the mozzarella cheese. Crack a little black pepper over the top of them. Place in the oven and bake for 30 minutes. Enjoy!