📖 Instructions

1. Begin by preheating your oven to 375°F (190°C). This ensures even cooking, crucial for lasagna.
2. In a large pot, sauté the chopped onion and garlic in olive oil over medium heat until softened. This usually takes around 5-7 minutes. The aroma should be fragrant and inviting. Don’t rush this step; softened aromatics build a flavorful base.
3. Add the fresh callaloo (or thawed and squeezed frozen callaloo) to the pot. Stir in the diced tomatoes, scotch bonnet pepper (if using, use it sparingly if you don't like too much heat, you can always add more later), thyme, and vegetable broth. Season with salt and black pepper to taste. Simmer for 20-25 minutes, or until the callaloo is tender and the liquid has reduced. You're looking for a thick, stew-like consistency.
4. While the callaloo mixture simmers, prepare the ricotta cheese mixture. In a mixing bowl, combine the ricotta cheese, eggs, grated Parmesan cheese, chopped parsley, and a pinch of nutmeg. Mix well until everything is evenly combined. This creates a creamy, flavorful layer in your lasagna.
5. In a skillet, brown the ground beef or sausage over medium-high heat. Drain any excess fat. Season with salt, pepper, and any Italian seasoning you like. This provides a hearty counterpoint to the callaloo.
6. Lightly grease the bottom of a 9x13 inch baking dish with olive oil or cooking spray. This prevents the lasagna from sticking.
7. Start layering the lasagna. Spread a thin layer of the callaloo mixture on the bottom of the dish. This prevents the noodles from sticking and adds flavor from the get-go.
8. Place a layer of lasagna noodles over the callaloo mixture. You may need to break the noodles to fit snugly in the dish.
9. Spread half of the ricotta cheese mixture over the noodles. Then, sprinkle half of the browned meat over the ricotta cheese.
10. Repeat layers: callaloo mixture, noodles, ricotta cheese mixture, and meat. Try to distribute ingredients evenly. For me, this lasagna is also a labor of love.
11. Top with a final layer of noodles, the remaining callaloo mixture, and sprinkle generously with the grated cheddar cheese. The cheddar will melt into a beautiful, golden crust.
12. Cover the baking dish with aluminum foil. Bake for 30 minutes. Then, remove the foil and bake for an additional 15-20 minutes, or until the cheese is melted, bubbly, and lightly browned. Keep an eye on it to prevent burning!
13. Let the lasagna rest for at least 10-15 minutes before slicing and serving. This allows the layers to set and makes slicing easier.