A non-tomato based lasagne where a tasty white sauce carries lightly steamed and chopped lasagne, alternating with garlicy mushrooms
First, Thoroughly wash the kale leaves, strip off the stalks, and steam for about 5 minutes; immediately plunge in cold water to stop further cooking, then wring out the water, finely chop and set aside.
Finely slice a bag of chestnut mushrooms, fry for 5-10 minutes until going caramelly, add a couple of finely chopped garlic cloves for the last minute or two.
As a multitasking person, simultaneously make ¾ litre white sauce- tasty with salt, black pepper, 2 tsp mustard, nutmeg etc. Separate the sauce into 2 batches, and mix your kale into 1 portion.
Now assemble your lasagne: pour half the plain sauce into the bottom of a lasagne dish, place 2 sheets of lasagne; spoon the kale mix on top; more lasagne sheets; mushroom mix; more lasagne, top with remaining white sauce, and some grated parmesan.
Drizzle with olive oil and bake in a medium oven for about 30 minutes- until it is bubbling and browned!
Vegans can use soya milk and a cheese Alternative