1 Preheat the oven to 180°C. Grease a large 19 x 25 x 5cm heavy baking dish. Squeeze excess moisture from spinach with paper towels.

2 Heat olive oil in a heavy-based large frying pan. Add the shallots and cook, stirring, for 30 seconds. Add cavolo nero and garlic; cook for 3–5 minutes, or until wilted. Remove from heat.

3 Stir in the thawed spinach, the lemon zest, 1 tablespoon of lemon juice and dill. Cool slightly; season with cracked black pepper. Add feta and ricotta; stir to combine.

4 Divide the mixture into six portions. Roll each portion, in a lasagne sheet, into a log. Place into prepared baking dish; repeat with remaining mixture and lasagne sheets. Spoon pumpkin soup over the top. Scatter with cheese and cracked black pepper. Bake for 45 minutes, or until golden and bubbling.

5 Dress the salad leaves with balsamic vinegar. Serve the lasagne with side salad.