Creamy Open Kale & Feta Lasagne

Boil a kettle

Peel and finely chop the onion[s] 

Peel and finely chop (or grate) the garlic

Heat a large, wide-based pan (preferably non-stick) with a matching lid, with a drizzle of olive oil over a medium heat

Once hot, add the chopped onion and cook for 4 min or until it's softened and translucent

Meanwhile, bring a large pot of boiled water with a pinch of salt to the boil over a high heat

Once boiling, add the lasagne verdi sheets, one at a time, with a drizzle of olive oil between each one (this stops them sticking together)

Cook for 12 min or until they have softened and cooked

Once the onion has softened, add the garlic, dried oregano and 30g [60g] butter to the pan 

Once the butter has melted, stir in 30g [60g] flour and cook for 2 min 

Stir 500ml [1L] milk gradually into the pan 

Whisk constantly for 3-5min or until a smooth, thick sauce remains, then add the shredded kale, cover and cook for 3 min or until the kale has started to wilt 

Once wilted, crumble the feta into the kale 

Remove from the heat, add a generous pinch of salt and pepper and set aside - this is your kale & feta sauce 

Grate the cheddar cheese and set aside 

Meanwhile, chop the baby plum tomatoes in half 

Strip the basil leaves from the stalks and chop the stalks finely, leaving the leaves whole  

Add the chopped tomatoes and the basil leaves (keep the stalks for later) to a bowl with a splash of olive oil and a pinch of salt and pepper

Give everything a gentle mix up - this is your tomato & basil salad

Check the lasagne sheets are cooked

Once cooked, drain and return them to the pot with a little starchy pasta water (this prevents them from sticking together)