open lasagna with mushrooms

Serves: 4

Ingredients:
for the lasagna:
6 lasagna sheets
1 pinch each of sea salt flakes and freshly ground pepper
1 tablespoon olive oil
3 cups kale, tough stalks removed and roughly chopped
½ cup ricotta cheese
for the topping
2 tablespoons toasted hazelnuts or toasted pine nuts
drizzle of truffle oil
1 thyme sprig, leaves picked

Method:
bring water to the boil in a large wide pan. add the lasagne sheets and simmer for 12 minutes or until soft and just cooked in the middle. drain and refresh in cold water, then place on paper towels to drain.
heat the olive oil in a small frying pan, add in the mushrooms and fry for a few minutes until softened. add the kale and sauté for a minute or so until wilted. season well. set aside.
place the lasagne sheets on top of each other then cut in half across the middle. take two of the half sheets and spread the ricotta on top of each sheet. place onto two plates. build by layering mushrooms and kale, followed by another lasagne sheet with  ricotta.repeat to make three layers.
top with toasted hazelnuts fresh thyme and a sprinkle of salt.