Chicken, mushroom and kale curly lasagne FAMILY FAVOURITE
Ingredients
250g San Remo curly lasagna 50g butter
1 leek, sliced
4 garlic cloves, finely chopped 500g chicken mince
500g button mushrooms, roughly chopped
2 tbsp thyme leaves
Sea salt and cracked black pepper 50g flour
500ml milk
500ml chicken stock
150g kale, torn
200g mozzarella
60g parmesan
Method
1 Preheat oven to 180ºC.
2 Melt butter in heavy-based medium-sized saucepan, add leek and garlic and cook until tender.
3 Add chicken mince, break up with wooden spoon and saute until moisture cooks out.
4 Add mushrooms, cook until moisture evaporates.
5 Add thyme and season with salt and pepper.
6 Add the flour, stir through and add the milk and stock, bring to the boil, then turn down heat and simmer until thickened.
7 Add kale, stir and allow to wilt.
8 Place a ladle of sauce on the base of a baking tray.
9 Place a layer of lasagna sheets, add 2 ladles of sauce and spread evenly.
10 Add a third of the mozzarella and parmesan.
11 Repeat layers twice more.
12 Finish with a layer of sauce, mozzarella and parmesan.
13 Cover with foil and bake for 45 minutes.
14 Uncover, cook for a further 15 minutes or until golden and bubbly.
15 Allow lasagna to rest for 15 minutes before portioning and serving.
16 Serve and enjoy with family and friends.