To celebrate our delicious. award for Outstanding Farmers’ Market of the Year 2017, here is a simple and delicious, winter-warming, vegetarian, recipe.
1 bunch sage, leaves picked, 1/2 finely chopped Plants Direct Tasmania
1/2 cup (125g) ghee, melted, plus extra 1/4 cup (60g) ghee Tasmanian Butter Co.
4 garlic cloves, finely grated Tasmanian Natural Garlic & Tomatoes
270g semi-dried tomatoes, drained, chopped
500g quark Elgaar Farm
Toss the pumpkin slices with half the whole sage leaves, 2 tbs ghee and 2 tsp salt flakes in a bowl. Set aside.
Toss leek, garlic, 2 tbs ghee and 1/2 tsp salt flakes in a bowl and set aside.
Toss kale, cavolo nero, tomato and 1 tsp salt flakes in a bowl. Massage leaves to soften slightly, then set aside.
Combine quark, eggs and chopped sage in a bowl and set aside.
Preheat oven to 180°C. Grease a 2L (8-cup) ovenproof dish.
To assemble the lasagne, spread one-third of the leek mixture over the base of the dish and cover with a layer of the pumpkin mixture, followed by one-third of the quark mixture. Top with one-third of the kale mixture, then another layer of the pumpkin mixture. Repeat layering process two more times, finishing with remaining pumpkin mixture. Brush with remaining ghee.
Place a sheet of baking paper over lasagne, then enclose dish in foil. Bake for 1 hour 30 minutes or until tender when pierced with a knife. Preheat the oven grill to high. Remove foil and baking paper, and return lasagne to top shelf of the oven. Grill, checking regularly, for 5-6 minutes or until top is crisp.
Meanwhile, heat extra ghee in a frypan over high heat, then add remaining whole sage leaves and cook for 90 seconds or until translucent. Set aside to drain on paper towel until crisp. Top lasagne with the crisp sage leaves to serve.
This recipe first appeared on delicious.com.au