Kale And Mushroom Lasagne
After messing around with lasagne recipes quite a lot recently, I have come to the controversial conclusion that veggie is the way to go. Something packed out with so much comforting bechamel, cheese, umami rich slow-cooked vegetables, real... Read more ly doesn’t need meat – keep it for another meal. This meal is a proper comfort food, and kale is in season all throughout winter, so make this a regular during those cold dark nights.
Method
Step 1
Preheat the oven to 180C.
Step 2
Add your lentils and bay leaf to a small saucepan and cover with plenty of cold water. Bring to a high heat and once boiling, reduce to a simmer for 20 mins. Drain and place aside.
Step 3
Peel the shallots and garlic and chop finely. Place aside in a bowl. Now roughly chop your mushrooms, go for a few different shapes and sizes for texture. Wash the kale thoroughly and remove any thick stalks and place aside.
Step 4
To make your bechamel, heat the butter in a pan and once melted, add the flour. Stir with a spatula until a golden paste, then pour in a third of the milk, stirring all the while to create a smooth white sauce. Add a couple of teaspoons of wholegrain mustard and season well with coarsely ground black pepper and salt. Add the rest of the milk, bring almost to the boil, then simmer until smooth. Stir in the cheddar then remove from the heat and set aside.
Step 5
Add some olive oil to a large frying pan, bring to a medium heat and add your shallots and garlic. Cook off for a couple of minutes, then add your mushrooms. Season with salt and black pepper, then add the balsamic vinegar and thyme. Fry the mushrooms for 10 minutes. Now add the kale to the frying pan and add a lid (or fashion one with tin foil or a plate) and cook for another 4 minutes. Remove from the heat and add the cooked lentils, alongside two ladles of bechamel to coat the mixture. Taste and season if needed.
Step 6
To assemble, start by spreading a layer of your mushroom mix to a deep sided baking dish. Next add a single layer of pasta sheets, followed by bechamel, followed by another layer of pasta sheets. Having lots of layers of pasta makes your lasagne hold better once on the plate - and according to the Italians, more layers means more luxurious! Keep repeating until you’ve used everything up, making sure to leave bechamel for the top.
Step 7
To finish, sprinkle the remaining grated cheddar, a few thyme leaves, a handful of breadcrumbs and the zest of your lemon. Bake for 35-40 minutes, and leave to rest for 5 minutes before serving.
Ingredients
- 150g Puy Lentils
- 1 Bay Leaf
- 150g Butter
- 150g Plain Flour
- 1 litre Milk
- 2 tbsp Wholegrain Mustard
- Black Pepper
- Salt
- 300g Mature Cheddar
- 4 Shallot
- 4 Clove Of Garlic
- 750g Mushrooms - Go For A Selection
- Extra Virgin Olive Oil
- 1 tbsp Balsamic Vinegar
- 4 sprigs Fresh Thyme
- 500g Kale
- Lasagne Pasta Sheets
- Breadcrumbs- Preferably Homemade, For The Crust
- Lemon (For the crust)
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This recipe was created by one of our Feed Exclusive Creators, Jake Barwood.
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