Recipe:
Mushroom & Kale Lasagne
Posted in Mains
A Tuscan spin on the Italian classic, this secretly nutritious dish swaps the tomato sauce for a creamy white one, and we reckon you’ll be a convert after one bite.
Prep:
30
mins
cook
75
mins
serves
4
Totally Doable
You will need:
- 3 teaspoons extra-virgin olive oil
- 2 cloves garlic
- 600 g mushrooms (button, Swiss brown or field), sliced
- Bunch kale, stalks removed and finely chopped (equivalent to 4 tightly packed cups)
- ½ cup pine nuts, toasted, plus extra to serve
- 1 teaspoon lemon rind
- 200 g packet vegan instant lasagne sheets
- 1 cup vegan cheese, grated (optional)
- ⅓ cup extra virgin olive oil
- ⅔ cup (100 g) plain flour
- 3 cups unsweetened almond milk
- 1 cup vegetable stock
- ½ teaspoon salt
- ¼ cup nutritional yeast
- Pinch of cayenne pepper
- Pinch of freshly grated nutmeg
Directions:
- 1Preheat oven to 180°C, if fan-forced (200°C conventional).
- 2Heat half the oil in a large frying pan over medium heat. Add garlic and mushrooms and cook for 4-5 minutes or until mushrooms are very soft. Strain through a sieve or colander into a bowl and reserve liquid.
- 3Heat remaining oil in frying pan and cook kale for 2-3 minutes or until wilted, then remove from heat.
- 4Mix together mushrooms, kale, pine nuts and lemon rind. Season with salt and pepper.
- 5To make béchamel sauce, heat oil in a large saucepan. Add flour and stir into a smooth paste. Cook for 1 minute. Add almond milk and stock gradually and simmer until thickened. Stir through salt, nutritional yeast, cayenne pepper and mushroom liquid.
- 6Line a 20 x 30 cm greased ovenproof dish with lasagne sheets, top with ⅓ of the mushroom mixture, then top with ¼ of the béchamel sauce. Repeat process twice, then add a final layer of pasta topped with remaining béchamel sauce.
- 7Scatter cheese on top if using, cover with foil and bake for 45 mins. Remove foil and cook for a further 10-15 minutes until browned slightly.
- 8Cut lasagne into squares and serve.
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