Everand Logo

Welcome to Everand!

  • The Australian Women’s Weekly Food

    Do-ahead dinners from the freezer

    Jun 28, 2021 5 minutes

    MUSHROOM & KALE LASAGNE

    PREP & COOK TIME 1 HOUR 20 MINUTES MAKES 6 PORTIONS

    KALE BÉCHAMEL SAUCE

    60g butter
    1/3 cup (50g) plain flour
    1 litre (4 cups) milk, warmed
    ½ bunch kale (250g), stems removed, leaves shredded
    ½ tsp ground nutmeg
    1 cup (80g) grated parmesan

    MUSHROOM & KALE LASAGNE

    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

    ASSEMBLY INGREDIENT

    60g salad leaves

    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

    You’re reading a preview, subscribe to read more.

    More from The Australian Women’s Weekly Food

    The Australian Women’s Weekly Food1 min read
    Go With The Grain
    Use a mandoline or V-slicer to thinly slice the zucchini and apple. You can also use a highspeed blender to make the dressing. Use a paella pan or a large high-sided frying pan for this recipe. To create the thin strips of lemon rind, use a zester
    The Australian Women’s Weekly Food1 min read
    Dip It Real Good
    PREP TIME 15 MINUTES (+ REFRIGERATION) MAKES 1¾ CUPS Place a fine sieve over a bowl, spoon in 500g Greek yoghurt and ½ teaspoon salt. Cover, refrigerate for 2 hours or until thickened; discard liquid. Meanwhile, combine 1 coarsely grated Lebanese cu
    The Australian Women’s Weekly Food2 min read
    Cracking Snacks
    PREP + COOK TIME 45 MINUTES (+ REFRIGERATION & COOLING) MAKES 12 Preheat oven to 180°C/160°C fan. Pulse 1½ cups almond meal, 1 egg, 30g chopped cold butter and ½ teaspoon salt in a food processor until mixture comes together. Knead lightly until smo

    Related