Florentine-style Lasagna With Cavolo Nero, Peas + Mozzarella
  1. Preheat oven to 190°C and grab a 26cm by 21cm baking tray

  2. Remove tough stems and blanch cavolo nero

  3. Once cooked, squeeze out excess water and roughly chop

  4. Add cavolo nero to a bowl with ricotta, 50g Grana Padano, peas, cayenne pepper, lemon zest, grated garlic clove, nutmeg, salt, pepper and beat together to just combine

  5. Soak lasagna sheets in boiled water for 2 minutes

  6. Add a few spoons of double cream to the tray to create a thin layer

  7. Layer lasagna sheet, then ½ the green mix, top with ⅓ cream, more grated Grana Padano, and ½ torn mozzarella

  8. Repeat the layering process

  9. Finish with a pinch of salt, pepper and butter pieces

  10. Place in the oven for 30 minutes or until the pasta is cooked through

  11. Leave to sit for 5 minutes before serving

Course🍽️Main Course

Diets🥕Vegetarian🌾Gluten-free...

Category🍝Lasagna

Cuisine🇮🇹Italian

Occasions🍲Comfort Food🍽️Dinner Party

Season🔁Year-round

DifficultyMedium ⏰ 1h

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