Subscribe to our magazine
Save 42% & receive a £10 M&S e-gift card!
Bring a large pan of salted water to the boil. Peel the garlic cloves and boil with the cavolo nero for 4-5 mins, then transfer to a blender or food processor using a slotted spoon (keep the water boiling, as you will use it to cook the pasta). Add 30g of the cheese, the basil and a splash of the cooking water to the cavolo nero mixture, season, then blitz until smooth and bright green. Transfer to a wide frying pan and warm through over a low heat.
Cook the torn lasagne sheets in the pan of boiling water for 2-3 mins until just cooked, stirring to separate. Transfer to the sauce using tongs, and mix to combine.
Divide the pasta between two bowls, then sprinkle over the chilli flakes and remaining cheese.