500g (18oz)Brocciu Cheese or Ricotta with 1/2 tsp salt
2tbspFresh mint leaveschopped
goodpinchsalt, pepperto taste
pinchfreshly grated nutmeg
3garlic clovesfinely chopped
4-5organic tomatoes (or a tin of good quality chopped tomatoes)peeled and chopped
1tbsptomato purée (concentrate)
110-sheet packfresh lasagne sheets (no pre-cook, bake only)or dried cannelloni tubes (add 20 mins to baking)
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: gently fry the onion in olive oil on medium heat for about 10 minutes. As soon as translucent, add the garlic, tomatoes, purée and thyme. Boil quickly then reduce the heat and simmer (uncovered), for about 10 minutes. Remove the thyme stalk.
Preheat the oven to 200°C/400°F/Gas 6/180°C fan.In a large bowl, mash the cheese with a fork and gradually mix in the cooled chopped swiss chard/spinach leaves, eggs, mint, nutmeg, salt and pepper.Lightly oil an oven dish large enough to fit the lasagne sheets.
Spoon on a thin layer of tomato sauce, cover with a lasagne sheet, then top with a layer of the cheese and mint mixture. Continue each layer of lasagne and cheese mixture until the last lasagne sheet, then top with the rest of the tomato sauce.
Top with some grated parmesan and bake for about 20-25 minutes (if using dried cannelloni tubes, add another 20 minutes to baking time).
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 the island). Luckily it’s known as Sangiovese in Italy so go for a Chianti, Brunello di Montalcino, or Montepulciano which is easier to find.