Kale lasagne – James Black
Kale lasagne with creamy bechamel sauce and mushroom filling. Perfect vegetarian comfort food!
Ingredients
- 750ml whole milk
- 1 bay leaf
- 1 onion, roughly chopped
- 1 celery stalk, roughly chopped
- A few black peppercorns
- 50g unsalted butter
- 50g plain flour
- 2 teaspoons Dijon mustard
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