Mushroom and kale lasagne with pine nuts
Ingredients
  • 9-12 sheets lasagne
  • 400 g field or portabello mushroomssliced
  • 200 g curly kalesliced roughly
  • 50 g pine nuts
  • Fewo sprigs Thymefresh (about a teaspoon of leaves)
  • 4 cloves garlicfinely chopped
  • 75 g stiltoncrumbled on top
  • salt and pepper
  • 1 l whole milk
  • 75 g butter
  • 75 g plain flour
  • 1 teaspoon English mustard(you can't taste this, it just adds depth - please use more or less to taste)

1. Preheat your oven to 190C. 2. First, heat a generous knob of butter in a large frying pan. Add your sliced mushrooms, thyme and garlic and fry over a high-ish heat until they go black (not burnt) and all the liquid has come out of them. This can take a while, about 20-25 minutes. Set aside. 3. Cover your kale in cold water and bring to boil. Let it boil for 3 minutes. Drain and set aside. 4. To make your béchamel, simply place your butter, milk and flour in a large jug and microwave on high for 7-10 minutes, whisking every minute or so. It will suddenly thicken, when it does, turn your heat down to medium and cook for a further 6 minutes to cook out the flour. Once it's done, season, add mustard and set aside. 5. With all your components made, you are ready to assemble. 6. Ladle about a third of the béchamel into the drained kale and combine. 7. In a large baking / lasagne / pie dish, layer 3/4 sheets of lasagne, then add all your kale. Now sprinkle a third of your pine nuts over. Add 3/4 more sheets of pasta. Then your mushrooms. Ladle a second third of the béchamel over the mushrooms. A further third of nuts. Now 3/4 more lasagne sheets. Finally the last third of the sauce and the rest of the pine nuts. Crumble your stilton over fairly evenly. Bake for 25-30 minutes. Feed the most ardent meat eater and smile when they exclaim their appreciation!

Schedule this meal:

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Hi! I’m Rachel Brady and I am a family food blogger. My blog, Well Worn Whisk, is all about helping mums (and dads) cook delicious meals from scratch for their family - without too much stress, faff or bother. My recipes are really quick (or really slow but quick to prepare), wholesome, diverse and hopefully delicious.

Learn more about Rachel on her blog.