A comforting vegetable-packed lasagna layered with creamy York cabbage, scallions, fennel fronds, ricotta, and plenty of cheese.
Serves: 4
Ingredients
For the greens
- 1 leafy green York cabbage (if very large, use half)
- 1 bunch scallions
- 2 garlic cloves
- 20g fennel fronds
- Olive oil
- Salt & pepper
For the lasagna
- 9–10 lasagna sheets
- 40g parmesan or mozzarella, for topping
For the white sauce
- 100g butter
- 100g plain flour
- 700ml milk
- Salt & pepper
For the ricotta topping
- 250g ricotta
- 1 egg
- 50g parmesan cheese
- Salt & pepper
- Pinch of nutmeg
Method
- Preheat the oven to 180°C.
- Slice the cabbage leaves into smaller pieces and finely slice the spring onions. Rinse well and shake off any excess water. Mince the garlic and finely chop the fennel fronds.
- Heat a large frying pan with a drizzle of oil. Add the garlic, cabbage, and scallions and sauté for 6–7 minutes until softened and wilted. Season with salt and pepper, stir through the fennel fronds, then set aside.
- To make the white sauce, melt the butter in a saucepan over medium heat. Add the flour and whisk continuously for 1–2 minutes to form a smooth paste. Gradually pour in the milk, whisking constantly to avoid lumps. Continue cooking until the sauce thickens and becomes silky. Season generously with salt and pepper.
- Stir the cooked greens into the white sauce and mix well.
- In a bowl, combine the ricotta, egg, parmesan, nutmeg, salt, and pepper. Mix until smooth.
- Boil the kettle and pour warm water into a large flat dish. Soften the lasagna sheets one at a time by soaking them for about 30 seconds.
- To assemble, place a layer of softened lasagna sheets into the base of a small to baking dish. Spoon over half of the greens mixture. Repeat with another layer of soaked lasagna sheets and the remaining greens mixture.
- Finish with one final layer of lasagna sheets. Spread the ricotta mixture evenly over the top and sprinkle with parmesan or mozzarella.
- Cover with foil and bake for 20–25 minutes. Remove the foil, reduce the oven temperature to 170°C, and bake for a further 10-15 minutes until golden and crisp on top.