Lasagne With Sausage Ragu & Garlic Kale
- 400 gram (14 oz) chopped kale
- 1 tablespoon olive oil
- 2 garlic cloves, chopped
- 400 g (14 oz) dried egg lasagna sheets
- 200 g (7 oz) taleggio or fontina cheese, chopped
- 100 g (3 1/2 z/1 cup) coarsely grated Parmesan
- chopped flat leaf parsley leaves for garnish
- Sausage ragu:
- 1/4 cup olive oil
- 1 onion, chopped
- 3 garlic cloves, chopped
- 1 teaspoon fennel seeds
- pinch of chili flakes
- 3 lb 8 z tinned whole roma tomatoes, pureed
- 2 tablespoons tomato paste
- 2 lb Italian or pork sausages, casings removed broken into chunks
- Bechamel:
- 2 1/2 oz butter, chopped
- 1 1/2 oz plain four
- 3 cups milk
- Bring a saucepan of salted water to the boil. Add the kale and cook for 2 minutes. Drain and refresh in cold water. Drain again and squeeze out excess water with your hands. Heat the oil in a frying pan over medium-high heat. Add the garlic and cook for 2-3 minutes or until golden. Add the kale, season with salt and pepper, stir to combine and set aside.
- Sausage ragu:
- Heat 2 tablespoons oil in a large heavy-based saucepan over medium heat. Add the onion, garlic, fennel seed and chili flakes, season with salt and pepper and cook for 5 minutes or until softened. Add the pureed tomato and tomato paste, over with a splatter screen or lid and cook for 15 minutes. Heat the remaining oil in a frying pan over medium high heat. Add the sausage meat and cook for 5 minutes or until browned. Don't break the meat up too much as you want to keep it quite chunky. Add to the tomato mixture and cook for 3-4 minutes or until thickened slightly. Set aside.
- Bechamel: melt the butter in a saucepan over medium heat. Add the flour and stir continuously with a whisk for 2 minutes or until the mixture becomes slightly coloured. Pour in the milk and whisk quickly until there are no lumps. Continue whisking for another 5 minutes or until the bechamel thickens. Season with salt and pepper and set aside.
- Preheat oven to 350. To assemble the lasagna, spread a little ragu over the base of a 36X36X7 capacity baking dish. Cover with a layer of lasagna sheets. Spread over one-third each of the bechamel, then ragu, kale. taleggio and Parmesan. Repeat 2 more times, finishing with a layer of Parmesan. Bake for 40 minutes or until golden. Remove and stand for 10 minutes before slicing. Sprinkle over parsley to serve.
gram, olive oil, garlic, egg lasagna sheets, fontina cheese, parmesan, flat leaf parsley, sausage, olive oil, onion, garlic, fennel seeds, chili flakes, roma tomatoes, tomato paste, italian, bechamel, butter, four, milk
Taken from www.epicurious.com/recipes/member/views/lasagne-with-sausage-ragu-garlic-kale-52545061 (may not work)