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.