Ingredients
For the sauce
- 200g cavolo nero
- 75ml olive oil, plus extra to toss the pasta
- 1small garlic clove
- 1 lemon, juiced
- 8-12 fresh or dried lasagne sheets, depending on size
- finely grated pecorino, parmesan or vegetarian alternative, to serve
For the goat’s cheese paste
- 140g walnuts
- handful sage leaves, chopped
- 120g goat’s cheese
- lemon juice, to taste
- 50ml olive oil
Method
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Bring a large pan of lightly salted water to the boil, then add the cavolo nero. Cook for 1-2 mins until the kale turns bright green and softens. Lift out with tongs into a colander, keeping the cooking water to boil the pasta. Run cold water over the kale, squeeze out any excess water, then transfer to a food processor. Add the oil, garlic, lemon juice and 1 tsp salt, then blitz to a fine pesto. Season to taste and transfer to a small pan. Gently warm over a medium-low heat.
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Clean the food processor. For the goat’s cheese paste, tip in the nuts, sage, goat’s cheese, a good squeeze of lemon juice and the oil, then blitz to a paste. Season, then warm in another small pan over a medium-low heat, stirring occasionally.
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Bring the pan of cavolo water to the boil again, adding more water if needed. Add the pasta sheets and simmer following pack instructions. Drain, keeping back a cup of the pasta water to add to the sauce (about 400ml). Cut the pasta sheets in half and toss in a little olive oil.
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Stir the reserved pasta water through the cavolo sauce and keep on a low heat. If the sauce looks thick, thin down with a little more water, or increase the heat a little if too thin; it should be pourable like double cream. Spoon a pool of sauce onto each plate. Layer the lasagne sheets on top with spoonfuls of the goat’s cheese paste in-between each layer. Top with the last sheet of pasta and ladle over a little more sauce, then scatter over the cheese.
Recipe adapted from Home Cook by Thomasina Miers (£25, Guardian Books)