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.

2 Preheat oven to 180°C (160°C fanforced). Heat oil in a large heavy-based frying pan over medium heat. Cook mushrooms, onion and garlic, stirring, for 15 minutes until browned and liquid is almost evaporated. Add thyme; season. Lightly grease base and sides of 2.5-litre (10-cup) ovenproof dish. Spoon a quarter of the Kale Béchamel Sauce over the base. Cover with 2–3 lasagne sheets.

Spread half the mushroom mixture over lasagne sheets. Spread another quarter of the Kale Béchamel Sauce over mushroom mixture. Top with another layer of lasagne sheets. Repeat layering until you finish with a sauce layer. Lay bocconcini evenly on top, then sprinkle with parmesan. Cover with greased foil; bake for 15 minutes. Uncover; bake for a further 20 minutes until lasagne sheets are cooked and top is golden brown.

ASSEMBLY Serve lasagne with salad leaves.

TO FREEZE Divide lasagne into 6 individual portions and store in freezerproof, microwave-safe containers.

Label and freeze.

TO REHEAT Thaw in fridge or microwave on DEFROST for 10-12 minutes. Heat on HIGH for 3 minutes or until lasagne is warmed through.