One for the vegetarian lasagne lovers, this hearty mushroom and kale layered pasta bake is creamy, indulgent and is just as good served up as leftovers the next day.
A great dish for meal prepping as it stores so well. See our tips for freezing and reheating.
Looking for more vegetarian lasagnes or pasta bake recipes?
Ingredients
Kale béchamel sauce
Method
Kale béchamel sauce
1.Heat butter in a heavy-based saucepan over medium heat until melted and starting to bubble. Add flour; cook, stirring continuously, for 4 minutes until a pale straw colour. Remove pan from heat. Add half the milk, whisking until smooth.
2.Add remaining milk, whisking until smooth. Return to heat, stirring, for 5 minutes until thickened. Stir through kale + nutmeg until kale wilts. Stir in parmesan to combine; season.
Mushroom & kale lasagne
3.Preheat oven to 180°C/350°F.
4.Heat oil in a large heavy-based frying pan over medium heat. Cook mushrooms + onion + garlic, stirring, for 15 minutes until browned and liquid is almost evaporated. Add thyme; season.
5.Lightly grease base and sides of 2.5-litre (10-cup) ovenproof dish. Spoon a quarter of the béchamel sauce over the base; cover with 2–3 lasagne sheets. Spread half the mushroom mixture over lasagne sheets; spread another quarter of the béchamel sauce over mushroom mixture.
6.Top with another layer of lasagne sheets. Repeat layering with béchamel sauce + mushroom mixture + lasagne sheets until you finish with a béchamel layer. Lay bocconcini evenly on top; sprinkle with parmesan.
7.Cover with foil; bake for 15 minutes. Uncover; bake for a further 20 minutes until lasagne is cooked and top is golden.
8.Serve lasagne with salad leaves.
To freeze Divide lasagne into 6 individual portions. Store in freezer-proof, microwave-safe containers. Label and freeze for up to 2 months.
To reheat Thaw in the fridge or microwave on DEFROST for 10–12 minutes. Heat in microwave on HIGH (100%) for 3 minutes or until lasagne is heated through.
Note
