Mushroom & Kale Lasagne - Vegan Recipe

Name: Mushroom & Kale Lasagne - Vegan Recipe
Total time: 105 min
Ingredients: 3 teaspoons extra-virgin olive oil; 2 cloves garlic; 600 g mushrooms (button, Swiss brown or field), sliced; Bunch kale, stalks removed and finely chopped (equivalent to 4 tightly packed cups); 1/2 cup pine nuts, toasted, plus extra to serve; 1 teaspoon lemon rind; 200 g packet vegan instant lasagne sheets; 1 cup vegan cheese, grated (optional); [Béchamel sauce]; 1/3 cup extra virgin olive oil; 2/3 cup (100 g) plain flour; 3 cups unsweetened almond milk; 1 cup vegetable stock; 1/2 teaspoon salt; 1/4 cup nutritional yeast; Pinch of cayenne pepper; Pinch of freshly grated nutmeg

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A Tuscan spin on the Italian classic, this secretly nutritious dish swaps the tomato sauce for a creamy white one, and we reckon you’ll be a convert after one b

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.vegkit.com.

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Ingredients

3 teaspoons extra-virgin olive oil
2 cloves garlic
600 g mushrooms (button, Swiss brown or field), sliced
Bunch kale, stalks removed and finely chopped (equivalent to 4 tightly packed cups)
1/2 cup pine nuts, toasted, plus extra to serve
1 teaspoon lemon rind
200 g packet vegan instant lasagne sheets
1 cup vegan cheese, grated (optional)
[Béchamel sauce]
1/3 cup extra virgin olive oil
2/3 cup (100 g) plain flour
3 cups unsweetened almond milk
1 cup vegetable stock
1/2 teaspoon salt
1/4 cup nutritional yeast
Pinch of cayenne pepper
Pinch of freshly grated nutmeg