Darren Robertson's cheese, greens and smoky bacon lasagne

Name: Cheese, greens and smoky bacon lasagne recipe
Yield: 9
Ingredients: 2 tbs extra virgin olive oil, plus extra to grease; 30g unsalted butter; 200g smoked bacon or pancetta, cut into lardons; 1 bunch kale, leaves and stems separated, stems finely chopped, leaves torn; 1/2 bunch long green shallots, thinly sliced; 3 garlic cloves, finely chopped; 1 pinch chilli flakes (optional); 2 bunches English spinach, stems removed and discarded, leaves torn; 1 cup flat-leaf parsley leaves, roughly chopped; Finely grated zest of 1 lemon; 700g fresh ricotta, drained; 2 cups (200g) mozzarella, coarsely grated; 300ml pure (thin) cream; 1 cup (80g) parmesan, finely grated; 300g fresh lasagne sheets, blanched, refreshed

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by Darren Robertson

Chef, author, tv presenter and co-owner of the Three Blue Ducks restaurants

Jul 20, 2020

"This is a super-tasty take on a much-loved dish... and it's full of greens!" - Darren Robertson.

2 tbs extra virgin olive oil, plus extra to grease
30g unsalted butter
200g smoked bacon or pancetta, cut into lardons
1 bunch kale, leaves and stems separated, stems finely chopped, leaves torn
1/2 bunch long green shallots, thinly sliced
3 garlic cloves, finely chopped
1 pinch chilli flakes (optional)
2 bunches English spinach, stems removed and discarded, leaves torn
1 cup flat-leaf parsley leaves, roughly chopped
Finely grated zest of 1 lemon
700g fresh ricotta, drained
2 cups (200g) mozzarella, coarsely grated
300ml pure (thin) cream
1 cup (80g) parmesan, finely grated
300g fresh lasagne sheets, blanched, refreshed

Method

1.

Preheat oven to 180°C.
2.

Place the oil, butter and bacon in a medium non-stick frypan over medium heat. Cook, stirring continuously, for 8-10 minutes until fat has rendered and bacon is golden and crisp. Add the kale stems, long green shallot, garlic and chilli, if using, and cook, stirring, for 5-6 minutes until stems have softened. Stir in the kale and spinach leaves, cover with a lid, and cook for 3-4 minutes until wilted. Season and set aside to cool, then stir through chopped parsley.
3.

Place lemon zest, ricotta, mozzarella, cream and half the parmesan in a bowl. Season to taste and stir to combine.
4.

Grease a 23cm square baking dish with oil. Place a single layer of pasta at the bottom of the dish (trim the pasta to fit). Spread with one-third of the cheese mixture, then half of the greens, and cover with another layer of pasta. Repeat layering, then cover with a layer of pasta and finish with a layer of cheese mixture. Scatter with remaining 1/2 cup (40g) parmesan. Place on a tray and bake in the oven for 35-40 minutes until golden and bubbling. Rest for 15 minutes, then cut into large squares to serve.