Serves 4 30 mins to prepare and 35 mins to cook
3 tbsp olive oil
4 echalion shallots, quartered
1 tsp soft brown sugar
1 clove garlic, crushed
250g (8oz) chestnut mushrooms, sliced
100g (3 1/2oz) tenderleaf kale, sliced
45g (1 3/4oz) unsalted butter
45g (1 3/4oz) plain flour
1/2 tsp mustard powder
600ml (1 pint) whole milk
1/2 tsp nutmeg, freshly grated
salt and pepper
1x 252g pack fresh lasagne sheets
70g (2 1/2oz) goat’s cheese, crumbled
20g (3/4oz) Parmesan cheese, grated
1 tbsp fresh thyme, picked
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.
1.Preheat the oven to gas 4, 180oC, fan 160oC. 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 minutes. Finally, add the kale with 1 tbsp water, cover and cook for 2 more minutes or until it begins to wilt. Season to taste.
2.In a large saucepan on a medium heat, melt the butter. Tip in the flour and mustard powder, mix together and cook for 2 minutes. 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 minutes, stirring occasionally. Season with the nutmeg and salt and pepper.
3.Spread a thin layer of the white sauce over the base of a 1.5 litre 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 minutes or until the lasagne is golden brown and bubbling.