Kale and mushroom lasagna

The aroma of a lasagna while it is baking is heaven. The molten parmesan, the cooking pasta and the herbs and spices make it almost irresistible.

I love a good lasagna; there is so much flavour hidden in the layers, and the variations are unlimited. However, I very rarely make one because a good lasagna takes effort. There are at least three components, the three layers of the lasagna as the very least. But on a cold day, a lasagna is the perfect comfort food, hot, with the gooey cheese and the flavour bomb that lies within the layers.

This lasagna is no exception. The lasagna is special because of its three hearty, filling components. The mushroom layer is beautifully earthy. I took the liberty of glazing the mushrooms with balsamic vinegar for a pop of flavour. The kale is chewy and herby, the green adding a contrasting colour to the dish. I also deviated from the recipe and added extra mozzarella between the layers for more cheese. Finally, there is no red sauce in this lasagna; it seemed incomplete without it, but while eating it, I did not miss it. This is a hearty, rich, and filling dish. The vegetables and cheese played well together, and I was very happy.

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Ingredients:

For the herbed bechamel:

3 cups whole milk

1 bay leaf, halved

1 celery stalk, chopped

1 onion, chopped

15 black eppercorns

2 tablespoons butter

3 tablespoons all-purpose flour

1/2 teaspoon nutmeg

Salt, to taste

1 tablespoon Dijon mustard

For the kale:

1 tablespoon olive oil

12 oz. kale, tough stems stripped

Salt, to tatse

1/2 teaspoon pepper

For the mushrooms:

2 tablespoons olive oil

3 garlic cloves, minced

1/2 lb oyster mushrooms, diced

1/2 lb button or crimini mushrooms, diced

Salt, to taste

!/2 teaspoon pepper

2 tablespoons balsamic vinegar

For the lasagna:

8 lasagna sheets

1/2 cup grated mozzarella

1/2 cup Parmesan cheese

To make the kale, heat a large frying pan with the oil, then add the kale, salt, and pepper. Sauté on medium heat until the kale is wilted and soft, about 3-4 minutes. Remove and set aside to cool. When cool, chop finely. Set aside.

To make the mushrooms, heat the same pan you used for the kale with the oil. Add the garlic, and sauté on medium heat for 1 minute, until the garlic is cooked and beginning to turn a light gold. Add the cremini mushrooms, salt, and pepper, and cook on medium heat for 5 minutes, until the mushrooms have released their liquid and have dried up again.

Add the oyster mushrooms and cook for another 5 minutes, until they begin to caramelise and turn golden. Add the balsamic and toss well, coating the mushrooms with the vinegar. Set aside to cool,

To make the herbed Bechamel, add the milk to a pot and heat over medium heat. Add the bay leaf, celery, onion, and peppercorns, and turn off the heat just before the milk begins to boil. Set aside to steep for at least 30 minutes.

After 30 minutes, melt the butter in a pot on medium heat. Add the flour and whisk it into the butter. Cook for 2 minutes until the flour is a light golden colour. Add the nutmeg and pepper and stir for 1 minute.

Strain the steeped milk into the butter, whisking continually. Cook on a medium-low flame until you have a light sauce, the same consistency as thick cream. Take off the heat and cool. Add the salt and mustard and mix well. Taste for salt and spices, and adjust as needed.

Cook the lasagna sheet in water as per the directions on the box, minus one minute for al dente. Drain and set aside.

To assemble the lasagna, add 6 tablespoons of the Bechamel sauce. Top with a layer of lasagna sheets. Add the mushrooms and top with half the mozzarella. Add 4 tablespoons of the Bechamel sauce and flatten out with a spoon.

Add another layer of pasta and top with the chopped kale and the remaining mozzarella. Add the last layer of lasagna sheets, then top with the remaining Bechamel sauce. Add the grated Parmesan cheese over the sauce. Seal with foil until ready to cook. The lasagna can be assembled about a day in advance if needed and stored in the fridge.

Heat the oven to 375°F.

If the lasagna has been chilled, bring it up to room temperature. Bake covered for 30 minutes. Remove the covering and continue to bake fr another 12-15 minutes. The lasagna should be bubbling on the inside and well-browned on top.

Remove and sit for 3 minutes. Serve hot.