Meatless lasagne? Don't say no until you've tried it. This healthy Corsican recipe abounds in Mediterranean diet advantages and it's downright delicious. Brocciu is a specialty Corsican cheese that you might find at specialty cheese shops but if you can't ricotta is a fine substitute. Serves 4-6.

Corsican Lasagna

INGREDIENTS: ​

• 400g Swiss chard
• 400g brocciu cheese (or ricotta cheese if brocciu is unavailable)
• 300g dried lasagne sheets
• 1 onion, chopped
• 4 cloves garlic, chopped
• 1 400g tin chopped tomatoes
• 2 tbsps tomato paste
• 1 small bunch mint, chopped
• A grating nutmeg
• A pinch dried oregano
• Grated Parmesan or Grana Padano cheese
• Olive oil
• Salt and pepper

METHOD:

1. Wash the chard and separate the stems from the leaves. Chop up the stems and braise in a small amount of lightly salted water for about 5 minutes. Roughly chop the chard leaves, add to the stems and cook for another 5 minutes (until the stems are soft). Drain and leave to dry out.
2. In the meantime, make your tomato sauce: finely chop the onion and the garlic and sweat in a little olive oil until soft and translucent. Add the tin of tomatoes, half fill the empty tin with boiling water and pour into the sauce. Add the tomato paste, a pinch of dried oregano, and season with salt and pepper. Stir and leave on a gentle simmer for about 15-20 minutes.
3. While your tomato sauce is cooking, finely chop the mint and the chard and place in a bowl with the brocciu cheese. Add a grating of nutmeg, some black pepper and mix vigorously with a fork. Taste, and season with salt if necessary.
4. It’s now time to build the lasagne: lightly oil a baking tray with high sides and layer as follows: tomato sauce; lasagne sheets; brocciu cheese mix; lasagne sheets. Repeat until all the lasagne sheets have all been used up. The top layer should be tomato sauce. Sprinkle some grated Parmesan cheese on top and bake for about 35-40 minutes in an oven pre-heated to 200°C (180°C fan). Leave to rest for 10 minutes before serving.