Kale and kimchi torn lasagne

A wonderful new way to create this moreish favourite without all the meticulous layering and time-consuming prep. It actually has a wonderful surprise factor to it - completely opposite to the joy of the well-formed layers. This lasagne has joy in random pasta bites and cheesy kale sections- with all the delicious flavours you love of a lasagne. Choose any combo you like -  you need a tomato sauce or ragu, a cheesy ricotta mix and fresh lasagne sheets.

Based on a recipe by Nagi Maehashi

Pictured: Kale and kimchi torn lasagne

1 small bunch kale (300g)

Extra virgin olive oil

1 garlic clove, minced

Salt and pepper

450g fresh lasagne sheets

2 cups/500g ricotta

1 cup/100g grated cheddar cheese – or a mix of your favourite

1 cup/200g kimchi, or substitute with sauerkraut

Tomato sauce –

Extra virgin olive oil

4 garlic cloves, finely chopped

Add come chilli flakes if you like – some spice works well here

2 tsp smoked paprika

2 tsp dried oregano

1 tsp sugar and salt

2 x 400g cans crushed tomatoes – or any tinned tomatoes you have and chop them up

Preheat the oven to 200 °C or 180 °C fan-forced.

Cook the kale -Separate the kale leaves from the stems and tear the leaves into pieces. Discard any rough stringy parts of the stems and finely chop. Heat a frypan over medium heat, drizzle with oil and add the kale stems and the garlic and fry for a minute til becoming tender, stirring constantly to not burn the garlic. Add the leaves, season with some salt and pepper and fry til wilted, for 3- 4 minutes or so. Set aside.

Tomato sauce - Either buy a jar of your favourite tomato pasta sauce (add the spices to it too!) or make your own.

Heat another large saucepan over medium heat ( or transfer the kale to a bowl, clean and reuse that pan). Add a tablespoon or more of oil, and fry the garlic for 30 seconds, add the spices, sugar and salt and fry another 30 seconds. Pour in the canned tomatoes. Using the cans to rinse out the rest of the tomato juice, fill them and pour in 2 cups worth of water. Cook on a simmer for 20 minutes stirring every now and then to bring all the flavours together.

Tear the lasagne sheets into random pieces roughly 5 – 10 cm wide.

Make the ricotta mix – In a large bowl add the ricotta, mix with a few tablespoons of water to loosen. Add half the cheddar, 2 tbsp olive oil, and season with salt and pepper. Fold in the kale mix. Fold in the kimchi. Then fold in the lasagne sheets – I used my hands for the last bit to not rip the fresh lasagne.

Preapre and bake the dish - In a 30cm x 20cm baking dish, pour in the tomato sauce. Add the kale, ricotta and lasagne mix. Mix through to make sure the lasagne sheets are spread well throughout and the kale mix, and that all is well coated in some tomato sauce to cook evenly in the oven.  

Top with remaining cheese – add some grated mozzarella if you like and some parmesan. 

Bake 30 -40 minutes until bubbling and golden. Let rest 10 minutes before serving. Is even better the next day reheated as lasagne can be!

Serves 4 - 6