Smoky mushroom and roast kale lasagne – Recipes – Anna Jones
This roast kale lasagne recipe is based on the delicious Vincisgrassi, a mushroom lasagne that hails from the Le Marche region in Italy. The authentic Vincisgrassi uses the smokiness of Parma ham. I...
Ingredients
- 30g dried porcini
- 450g mushrooms
- 25g butter, or vegan butter plus more for greasing
- Olive oil
- 2 tbsp. chopped flat-leaf parsley
- 150g kale, stalks removed, leaves torn into bite-sized pieces
- 300g fresh lasagne sheets
- 150g Parmesan or vegan Parmesan, grated plus a little extra
- Truffle oil (optional)
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