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.
- 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.
- In a large saucepan on a medium heat, melt the butter. 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.
- 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.
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