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Kale, mushroom and goat's cheese lasagne recipe

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This delicious vegetable lasagne is made with kale, chestnut mushrooms, shallots and goat's cheese and makes the perfect hearty family dinner. For a vegetarian version, simply omit the Parmesan or use a vegetarian hard cheese. See method

Serves 4
30 mins to prepare and 35 mins to cook
573 calories / serving

Ingredients

3 tbsp olive oil
4 echalion shallots, quartered
1 tsp soft brown sugar
1 garlic clove, crushed
250g chestnut mushrooms, sliced
100g tenderleaf kale, sliced
45g unsalted butter
45g plain flour
½ tsp mustard powder
600ml whole milk
½ tsp nutmeg, freshly grated
252g pack fresh lasagne sheets
70g goat's cheese, crumbled
20g Parmesan cheese, grated
1 tbsp fresh thyme, picked

Each serving contains

Energy
2390kj
573kcal 29%
Fat
31g 45%
Saturates
15g 73%
Sugars
10g 11%
Salt
0.7g 12%

of the reference intake
Carbohydrate 53.1g Protein 19.4g Fibre 3.4g

Method

Preheat the oven to gas 4, 180°C, fan 160°C.
Heat the olive oil in a large saucepan on a medium heat. Add the shallots to the pan along with the brown sugar and fry until the shallots soften and begin to caramelise. Add the garlic and cook for another minute. Lower the heat and add the mushrooms to the pan, then cook for a further 5 mins. Finally, add the kale with 1 tbsp water, cover and cook for 2 more mins or until it begins to wilt. Season to taste.
Make a roux by melting the butter in a large saucepan on a medium heat. Tip in the flour and mustard powder, mix together and cook for 2 mins. Remove from the heat and gradually whisk in the milk. Return to a medium heat and bring to the boil, lower the heat and cook for 5 mins, stirring occasionally. Season with the nutmeg and salt and pepper.

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Spread a thin layer of the white sauce over the base of a 1.5ltr ovenproof dish and top with 1 sheet of lasagne. Spoon a third of the vegetable mixture on top of the lasagne, spoon over white sauce, just enough to cover. Cover with two lasagne sheets. Repeat to create three layers in total.
Finish with the white sauce, crumbled goat’s cheese and the Parmesan. Sprinkle over the thyme and cook for 35 mins or until the lasagne is golden brown and bubbling.