Kale and Mushroom Lasagne
This veggie take on the classic lasagne is a great way to mix up your meals and get some more veg on the plate. This recipe is just one of many taught in the Newcastle Can Cook cookery course, a 6 week cooking class with Food Nation in Byker. Check it out here!
Serves: 6 adults
About 300g curly kale
500g mushrooms, sliced
2 garlic cloves, finely chopped
A few sprigs of thyme, leaves only, chopped
175g lasagne sheets (fresh is best, but dried is fine)
A little rapeseed or olive oil
Sea salt and freshly ground black pepper
For the béchamel sauce
750ml skimmed milk
1 bay leaf
1 onion, roughly chopped
1 celery stalk, roughly chopped
A few black peppercorns
40g unsalted butter
40g plain flour
2 teaspoons Dijon mustard
Pre-heat oven to 180.
Dice onion and celery.
Add the onion, celery, peppercorns and a bay leaf to the milk and heat until just below simmering – remove and set aside.
Roughly shred the kale and simmer for 2 minutes until soft.
Add butter to a pan and fry half the mushrooms with salt and pepper for 5-10 mins until starting to caramelise.
Stir in half the garlic and thyme and cook for another 1 min then remove and place in a bowl.
Repeat this to cook the remainder of the mushrooms.
Gently re-heat the milk and then strain.
Heat the butter for the béchamel sauce – stir in the flour and cook for 1 or 2 mins – remove from the heat and add ¼ of the milk – beat vigorously until smooth – repeat this until all milk is used and sauce is complete.
Return the sauce to the heat and cook for a few minutes to thicken, stir in the mustard and add some salt and pepper.
Add half the béchamel sauce to the kale.
Layer the lasagne – A third of sheets in the bottom of the dish, then the kale, then another third of sheets, then mushrooms then final layer of sheets on top and finish with cheese.
Put into the oven for 30 mins.
Nutrition per serving:
303 calories per serving
Carbohydrates: 36g (12%)
Total Fats: 11g (16%)
Protein: 14g (27%)
Sugars: 9g (27%)
Saturated Fat: 5g (25%)
Salt: 0.3g (5%)
Photo by: Dave Elliot
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