Chicken and Summer Greens Rolled Lasagne

The boring pesto pasta gets an upgrade, and its never looked so good!

Done in 90 minutes

Serves 5

Dish by Ori Goldberg

Ingredients

Pasta dough:

400gpasta flour

4whole eggs

1 tspolive oil

1 tspsalt

Green Sauce:

520gfresh spinach

200g cavolo nero

100gparsley

3 garlic cloves

1 broccoli (stalks)

10gpecorino

500gricotta

3 tbspextra virgin olive oil

4chicken breasts

pecorino

broccoli tops

salt and pepper, to taste For the pasta, knead together the flour, and the eggs until you form a somewhat stiff, but smooth dough - let rest in the fridge for an hour. For the sauce, start by blanching all of the green leaves and veggies. No more than 30 seconds, before squeezing and blendling. Make a quick roux, followed by milk and cheese, along with a pinch of salt and black pepper. Mix the two together just before building the lasagna. (save some for fresh garnish) Roll out the dough into a large sheet of pasta, and boil it whole. Let cool and spread out onto a counter, before spreading on our bechamel pesto sauce, layering on cheese, followed by some roasted chicken, more sauce, a sprinkle of parmesan cheese and season again with salt and pepper. Cut up into rounds, and place then into a baking tray, with olive oil and extra cheese, and bake in the oven for 20 minutes, or until bubbling and oozy. \

mozzarella slices

We're taking the best of lasagne and the best of pesto pasta and combining the two! A massive sheet of fresh pasta, rolled up with the greenest pesto ricotta sauce, covered in roasted chicken, mozzarella and parmesan.

Method

For the pasta, knead together the flour and eggs until you form a somewhat stiff, but smooth dough - let rest in the fridge for an hour.

For the sauce, start by blanching all of the green leaves and broccoli. No more than 30 seconds, before placing in an ice bath and squeezing out all the water. Blend these together with the garlic and pecorino and transfer to a mixing bowl, and add the ricotta, extra virgin olive oil, and salt and pepper to taste.

Quickly roast off the chicken breasts on an oven tray with olive oil, salt and pepper, for 25 minutes at 190°c.

After resting in the fridge, roll out the dough into a large sheet of pasta, trimming the edges straight and boil it whole for 4 minutes. Let cool and spread out onto a counter, before spreading on green ricotta sauce, layering on loads of mozzarella and the roasted chicken, more sauce, a sprinkle of broccoli tops and parmesan cheese and season again with salt and pepper.

Roll this sheet of chicken ricotta lasagne goodness towards you, and cut into 8 rounds. Place then into a baking tray, with some extra sauce, olive oil and extra cheese, and bake in the oven for 20 to 30 minutes at 190°c, or until bubbling and oozy!

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Ori Goldberg

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Coming from a family of entertainers and cooks, Ori (a professional eater turned chef) has been surrounded by all things food for as long as he can remember. Born and raised in NW London, post university Ori decided to dedicate some time into running the family restaurant, delve deep into his middle-eastern roots, and create menus expressing his love for traditional street foods and baked goods. Now, the dream is to continue to push boundaries of technique and fusion, through life experiences and upbringing!