Lasagne with Chard, Spinach and Hazelnuts (6)

This recipe from Yotam Ottolenghi can be prepared in advance then baked when you are ready to eat. Top with the hazelnuts just before baking.

Lasagne with Chard, Spinach and Hazelnuts (6)
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Lasagne with Chard, Spinach and Hazelnuts (6)
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  1. Heat a tablespoon of oil in a small saucepan on a medium flame, then fry the garlic for a minute, stirring frequently. Add the tomatoes, tomato paste, sugar and a quarter-teaspoon of salt, turn down the heat to low and simmer for 10 minutes, stirring occasionally.
  2. Turn off the heat, stir in 90ml water and blitz for 30 seconds (use a stick blender or food processor), until smooth.
  3. Put a large saute pan for which you have a lid on a high heat. Add a tablespoon of olive oil, the chard stems and a quarter-teaspoon of salt, and saute for five minutes, until soft.
  4. Add half the chard leaves, cook for one to two minutes, stirring, until they wilt, then add the rest of the leaves and stir until wilted.
  5. Add the spinach and cook, stirring, for five to 10 minutes, until well wilted, then stir in the caraway and a good grind of pepper.
  6. Turn the heat to low, cover the pan and leave to cook for 15 minutes, then stir in the chopped herbs and half a teaspoon of salt and take off the heat: the mix should be quite wet at this stage.
  7. Heat the oven to 190C/375F/gas mark 5. Grease a large ovenproof dish (about 35cm x 25cm) with the remaining oil, then cover the base with four sheets of lasagne.
  8. Cover these with half the tomato sauce, then spread half the greens on top. Scatter over half the grated cheese, then repeat with the remaining lasagne, sauce and greens, finishing with a layer of cheese.
  9. Sprinkle over the hazelnuts and bake for 30-35 minutes, until bubbling and golden. Leave to rest for five minutes before serving, perhaps with a green salad.
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