June 21, 2023
Kale and Oyster Mushroom Lasagne
Mmmm…warming lasagne in the cooler months. A bit longer to prepare, but worth it for a hearty meal. You can swap out the kale for a mixture of other greens if you wish. If you are vegan, just swap out the dairy ingredients listed below (vegan substitutes are noted). Serve with a zingy salad, stir fry veges, or roast veges.
Total Time
1 hour, 36 minutes
Ingredients
- 6 tablespoons unsalted butter (can swap to vegan butter, such as Vutter)
- 1/4 cup flour
- 2 cups vegetable broth
- 1 cup milk (can swap to non-dairy milk)
- 1 teaspoon salt, or to taste
- Freshly ground black pepper
- 450g oyster mushrooms, trimmed and roughly chopped
- 340g kale, stalk cut out, leaves cut into thin strips
- 1/4 teaspoon smoked paprika
- 450g ricotta (may substitute vegan ricotta)
- 1 tablespoon finely grated lemon zest
- 1 large egg (optional, leave out if vegan)
- One box no-boil lasagna noodles (can swap to gluten-free noodles)
- 2 cups shredded mozzarella (can swap to vegan cheese)
- 1 cup freshly grated parmesan cheese (can swap to vegan Parmesan)
Instructions
- Preheat oven to 190 degrees.
- In a medium saucepan over medium heat, melt 4 tablespoons of the butter. Add flour, stir to make a smooth paste. Cook, stirring - 1 to 2 minutes. Whisk in the vege broth and the milk. Bring the mixture to a boil, whisking to eliminate lumps. Reduce the heat to low and simmer until thickened slightly, about 5 minutes. Season with 1/4 teaspoon salt and a few grinds of the pepper, taste, and season with more salt and pepper, if needed.
- In a large frypan over medium-high heat, melt 1 tablespoon of the butter. Add mushrooms, 1/4 teaspoon salt and a few grinds of pepper. Cook, stirring until mushrooms are soft - 10 to 12 minutes. Taste and season more if needed. Transfer mixture to a bowl.
- Wash the kale thoroughly, leaving the water clinging to the leaves. Return the frypan to medium-high heat and add the remaining 1 tablespoon butter. Add the smoked paprika and cook, stirring, for 30 seconds. Add the kale and the remaining 1/2 teaspoon salt and cook, tossing frequently, until the kale is wilted and very tender, about 10 minutes. Add a few splashes of water if the pan gets dry. Taste and season more if needed.
- In a small bowl whisk the ricotta, lemon zest and egg, if using, until combined.
- To assemble the lasagna, spread half the flour-milk mixture in an even layer on the bottom of a large greased baking dish. Arrange the noodles in an even layer, breaking the noodles to fit as needed. Spread the mushrooms evenly over the noodles and then top with the kale, distributing it evenly. Top with half the mozzarella.
- Arrange a second layer of noodles and spread with the ricotta. Add one more layer of noodles, pour over the remaining flour-mik mixture, and finish with the remaining mozzarella. Sprinkle Parmesan over the top.
- Bake 45 minutes, or until the cheese is golden brown and the juices are bubbling around the edges. Let the lasagna cool for about 20 minutes before cutting and serving.
