Kale, leek and mushroom lasagne recipe
In this recipe, vegetarian mushroom lasagne gets a crunchy-topped makeover with a gorgeously cheesy blue vinny topping. Simply delicious.
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Cooking tools:
- Baking dish
- Pan
- Skillet
- Heavy-based pan
- Fine-mesh sieve
- Wooden spoon
- Whisk
- Oven
- Stove
- Colander
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Spoon
- Kitchen scale
Ingredients
- 200g curly kale or cavolo nero, shredded, tough stalks removed
- 2 leeks, washed, trimmed and cut into 1cm rounds
- 2 small knobs of butter
- 2 tbsp olive oil
- 400g chestnut mushrooms, sliced
- 2 garlic cloves, finely choppedApple-converted-space
- Small bunch fresh thyme, leaves picked
- 175g fresh lasagne sheets
- 2-3 tbsp coarse fresh white breadcrumbs
- 800ml whole milk
- 4 bay leaves
- 1 onion, sliced
- 1 celery stick, slicedApple-converted-space
- A few black peppercorns
- 75g unsalted butter
- 75g plain flour
- 75g dorset blue vinny cheese, crumbled (see tip)Apple-converted-space
- 1 tbsp dijon mustardApple-converted-space
- You’ll also need…
- Deep 30cm x 24cm baking dish
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