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300g kale
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2tbsp olive oil
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500g turkey mince
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1 red onion, finely chopped
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1 carrot, grated
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2 garlic cloves, crushed
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1tbsp freshly chopped rosemary
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4tbsp tomato purée
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400g can chopped tomatoes
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salt and freshly ground black pepper
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750g cottage cheese
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40g Parmesan, finely grated
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1 egg
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75g mozzarella, grated
1 Preheat the oven to 200°C (fan 180°C, gas 6). Separate the kale leaves and stems. Finely chop the stems and reserve the leaves.
2 Heat the oil in a large, deep frying pan over a high heat. Add the kale stems, turkey, onion, carrot, garlic and rosemary. Cook, stirring, for 10min, until the turkey is browned. Add the tomato purée and canned tomatoes and season with salt and pepper. Cook, stirring, for a further 5min.
3 Meanwhile, blanch the kale leaves in a large saucepan of boiling water for 30sec. Refresh under cold running water and drain well. Wrap the leaves in a clean tea towel and gently squeeze to remove any excess liquid. Beat the cottage cheese, Parmesan and egg in a large bowl and season.
4 Arrange half the kale leaves in an even layer in the base of a large ovenproof dish. Top with half the turkey mixture followed by half the cottage cheese mixture. Repeat the layers once more, then scatter over the mozzarella. Bake for 40min or until the lasagne is golden and bubbling. Stand for 10min before serving.
Brassicas — kale, broccoli and cauliflower — are high in heart healthy dietary fibre and may have cancer-fighting properties too. In the menopause, brassicas support the breakdown and elimination of hormones from the body, especially oestrogen, and help with any hormone imbalances. Other members of the brassica family include Brussels sprouts, cabbage and kohlrabi