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  • Australian Women’s Weekly NZ

    Cook, freeze, eat!

    Jan 29, 2020 7 minutes

    Mushroom and kale lasagne

    MAKES 6 PORTIONS PREP AND COOK TIME

    1 HOUR 20 MINUTES

    2 tablespoons extra virgin olive oil
    800g Swiss brown mushrooms, sliced
    1 medium onion (150g), chopped finely
    2 cloves garlic, chopped finely
    1 tablespoon thyme leaves
    250g fresh lasagne sheets
    225g bocconcini, sliced thinly
    ½ cup (40g) grated parmesan

    KALE BÉCHAMEL SAUCE

    60g butter
    ⅓ cup (50g) plain flour
    1 litre (4 cups) milk, warmed
    ½ bunch kale (250g), stems removed, leaves shredded
    ½ teaspoon ground nutmeg
    1 cup (80g) grated parmesan

    ASSEMBLY INGREDIENT

    60g salad leaves

    1 KALE BÉCHAMEL SAUCE 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. Add remaining milk, whisking until smooth. Return to heat, stirring, for 5 minutes until thickened. Stir through kale and nutmeg until kale wilts. Stir in parmesan to combine; season.

    Preheat oven to 180°C (160°C fan-forced). Heat oil in a large heavy-based frying pan over medium heat. Cook mushrooms, onion and garlic, stirring, for 15 minutes until browned

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