Mushroom & Kale Lasange

A spin on the Italian classic, this secretly nutritious dish swaps the tomato sauce for a creamy white one, and we reckon you’ll be a convert after one bite.
MAKES4 SERVINGS
Equipment needed: oven, large frying pan, chopping board, chefs knife, large saucepan, wooden
spoon, whisk, ovenproof dish, foil Total Time: 1 hour and 30 minutes
Ingredients:
  • 3 teaspoons extra-virgin olive oil
  • 2 cloves garlic
  • 600 g mushrooms (button, Swiss brown or field), sliced
  • Bunch kale, stalks removed and finely chopped (equivalent to 4 tightly packed cups) • 1⁄2 cup pine nuts, toasted, plus extra to serve
  • 1 teaspoon lemon rind
  • 200 g packet vegan instant lasagne sheets
  • 1 cup vegan cheese, grated (optional)
  • Béchamel sauce
  • 1⁄3 cup extra virgin olive oil
  • 2⁄3 cup (100 g) plain flour
  • 3 cups unsweetened almond milk
  • 1 cup vegetable stock
  • 1⁄2 teaspoon salt
  • 1⁄4 cup nutritional yeast
  • Pinch of cayenne pepper
  • Pinch of freshly grated nutmeg

Method:

  • Preheat oven to 180°C, if fan-forced (200°C conventional).
  • Heat half the oil in a large frying pan over medium heat. Add garlic and mushrooms and cook for 4-5 minutes or until mushrooms are very soft. Strain through a sieve or colander into a bowl and reserve liquid.
  • Heat remaining oil in frying pan and cook kale for 2-3 minutes or until wilted, then remove from heat.
  • Mix together mushrooms, kale, pine nuts and lemon rind. Season with salt and pepper.
  • To make béchamel sauce, heat oil in a large saucepan. Add flour and stir into a smooth paste.
  • Cook for 1 minute. Add almond milk and stock gradually and simmer until thickened. Stir through salt, nutritional yeast, cayenne pepper and mushroom liquid.
  • Line a 20 x 30 cm greased ovenproof dish with lasagne sheets, top with 1⁄3 of the mushroom mixture, then top with 1⁄4 of the béchamel sauce. Repeat process twice, then add a final layer of pasta topped with remaining béchamel sauce.
  • Scatter cheese on top if using, cover with foil and bake for 45 mins. Remove foil and cook for a further 10-15 minutes until browned slightly.
  • Cut lasagne into squares and serve.