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Kale, mushroom and goat's cheese lasagne recipe

Kale, mushroom and goat's cheese lasagne recipe

56 ratings

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


  • 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

  • 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


  1. Preheat the oven to gas 4, 180°C, fan 160°C. 
  2. 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.
  3. 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.
  4. 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. 
  5. 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.

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