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'Goat's Cheese and Greens' Baked Lasagne

'Goat's Cheese and Greens' Baked Lasagne


Greens filling:
8 cloves garlic, crushed
800g baby leeks, chopped
¼ cup olive oil
100g butter
Sea salt and freshly ground black pepper, to season
800g baby spinach
800g chopped Swiss chard (silverbeet) leaves

Fresh Pasta Dough:**

4 large free-range eggs
400g 00 flour
¼ cup olive oil
3 tbsp water
1 tsp sea salt

2 x 250g smooth soft ricotta tubs
2 x 250g crème fraiche tubs
300g soft-herbed goats cheese
200g full fat hard cheese, grated


First make your pasta dough. Pour flour out onto a clean work surface, mix with salt and make a well in the middle. Break in the eggs and whisk with a fork to break the yolks. Add the olive oil and 1 tablespoon of water as needed. Start to bring the flour in to the centre using your fingertips and combine with the wet ingredients, adding more water if necessary until it starts to come together to form a dough. Knead well for 10 – 15 minutes until soft and elastic. Wrap in cling wrap and leave in the fridge until the filling is cooked.

For the green filling, fry off the leeks in olive oil and butter in a large, deep Signature Round Casserole. Season and add the garlic, once softened, remove half of the cooked leeks and set aside for assembling. Add the Swiss chard to the casserole along with a tablespoon or two of water and cover with a lid to steam for a minute or two. Once the spinach begins to wilt, add in the baby spinach and stir until all of the spinach has wilted. Remove from the heat and empty the contents into a colander and leave to cool and for any excess water to drain.

Roll out the pasta to make long thin lasagna sheets. Cut to the size of the Le Creuset Signature Roaster. Just before assembling, preheat the oven to 200°C. Drain any excess liquid from the spinach by squeezing the leaves gently; now add a layer of spinach to the bottom of the roaster. Top with a layer of pasta, spread over a layer of crème fraiche using the whole tub per layer. Repeat with a layer of green, a layer of pasta and a layer of ricotta and continue until you have finished all the greens. The reserved leeks should be used for the last layer on top of the lasagna. Dot with the herbed goat’s cheese and finish with a layer of grated hard cheese. Bake for 1 hour 15 minutes until golden brown and bubbling.

* If making fresh pasta feels like a step too far, please feel free to purchase and use good fresh pasta from your supermarket. It will still be wonderful!


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