Corsican Cheese Lasagna
Easy cheese lasagna recipe, my adapted version of the classic Cannelloni au Brocciu. Meatless, made with ricotta and fresh mint, it brings the taste of Corsica to your kitchen.
Equipment
- ovenproof dish with high sides and large enough to hold the lasagna sheets
Ingredients
- 500 g (18oz) Swiss Chard (or spinach, fresh/frozen) 16 cups of fresh leaves or 2 cups if cooked
- 500 g (18oz/ 2 cups) Brocciu cheese or Ricotta cheese
- 2 eggs organic
- 2 tablespoon fresh mint leaves chopped
- good pinch salt, ground black pepper to taste
- pinch freshly grated nutmeg
- 1 tablespoon olive oil
- 3 garlic cloves finely chopped
- 4-5 organic tomatoes (or a tin of good quality chopped tomatoes) peeled and chopped
- 1 medium onion
- 1 tablespoon tomato purée (concentrate)
- 1 sprig fresh thyme
- 1 10-sheet pack fresh lasagna sheets (no pre-cook, bake only) or dried cannelloni tubes (add 20 mins to baking)
- 30 g (2 tbsp) Parmesan cheese freshly grated from a block (Parmigiano or Grana Padano)
Instructions
- Cut the leaves from the swiss chard, if using, and cook in salted boiling water for 5 minutes (same for fresh spinach. If using frozen, follow packet instructions). Drain well, leave to cool then chop finely.
- Make the tomato sauce: in a frying pan or saucepan, gently fry the onion in olive oil and cook on medium heat for about 10 minutes. As soon as translucent, add the chopped cloves garlic, tomatoes, purée and thyme. Boil quickly then reduce the heat and gently simmer (uncovered), for about 10 minutes. Remove the thyme stalk.
- Preheat the oven to 200°C/400°F (180°C fan/Gas 6). In a large bowl, mash the cheese with a fork and gradually stir in the cooled chopped swiss chard/spinach leaves, eggs, mint, grated nutmeg, salt and black pepper. Lightly oil an oven dish large enough to fit the lasagna sheets.
- Spoon on a thin layer of tomato sauce in the empty tin, cover with a lasagne sheet, then top with a layer of the cheese and mint mixture. Continue each layer of lasagna and cheese mixture until the last lasagna sheet. Top the last layer with the rest of the tomato sauce.
- Finish off with some grated parmesan cheese, if using, and bake for 20-25 minutes on a baking tray.If using dried cannelloni tubes, add another 20 minutes to baking time, so bake for about 35-40 minutes.
Notes
To serve: Top with a small bunch mint or a sprinkling of finely chopped fresh parsley.
Wine Suggestions: Ideal served with chilled rosé or red wines.
Enjoy with a Corsican wine such as a Nielluccio, which is a typical grape variety for rosé and red wines from Patrimonio (north of Corsica). Known as Sangiovese in Italy, choose a Chianti, Brunello di Montalcino, or Montepulciano which is easier to find.
Nutrition
Calories: 494kcal
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