Kale and Mushroom Lasagne

Name: Kale and Mushroom Lasagne
Yield: Serves 4
Ingredients: 1 tbsp Dijon mustard; 50 g Parmesan (or vegetarian equivalent), finely grated; 700 ml milk; 50 g plain flour; 50 g butter; salt and black pepper; 10 pre-cooked lasagne sheets (about 200 g); 300 g curly kale or cavolo nero, leaves stripped from their stalks; 400 g chestnut or other closed-cup mushrooms, wiped clean, finely chopped; leaves from 2 thyme sprigs, or 1 tsp dried; 4–6 sage leaves, depending on size (sage is quite strong, so add sparingly); 2 tbsp sunflower or light olive oil; 10 g dried mushrooms; 1 large or 2 small onions, finely chopped; 4 garlic cloves, finely chopped

Preparation info

Serves
4

Difficulty
Medium

Appears in

Autumn and Winter Cooking with a Veg Box (Riverford Companions)

By Guy Watson

Published 2015

About

This calls for quite few steps of preparation, but they can be done well in advance and once the lasagne is in the oven, you can sit back and relax. Red Russian is a little too delicate for this dish; curly kale or cavolo nero are ideal.

Ingredients

10 g dried mushrooms
2 tbsp sunflower or light olive oil

Main course
Vegetarian
Pasta

Method

Heat the oven to 200°C/Gas 6.

Put the dried mushrooms in a heatproof bowl, pour over 100 ml hot water and leave to stand.

Heat the oil in large frying pan. Add the onion and f