Due to various trips and things over the past few weeks - not to mention Christmas - we have not been eating the best of late. When I say "best", what I mean is "healthiest" - the food has been largely delicious, just a little to high in meat, fat, sugar and other yummy things. As a result, one of our newish Year's resolutions is to eat more veg.To kick-start this endeavour, one of my Christmas presents for my wife was the River Cottage veg every day cookbook. This week, we tried one of the dishes: kale and mushroom lasagne.
The recipe itself is really easy: boil some kale for a few minutes; fry some shrooms with butter, garlic & thyme; make some bechemel sauce (milk, flour, butter, bay leaf, peppercorns, onion); layer up with lasagne sheets (bechemel - lasagne - kale+bechemel - lasagne - shrooms - lasagne - bechemel - Parmesan); cook for 30 minutes. Delicious!
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The original recipe was for six but we scaled it down a bit for four and increased the shroom:kale ratio a bit too. I'd also be tempted to try it with spinach some time instead of kale, although the crunch of the kale provided great texture. The leftovers were good too!
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