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Mushroom and kale lasagna

Name: Mushroom and kale lasagna
Cook time: 30 min
Yield: 1

with porcini ragu and mozzarella crumb

Ready in around 30 mins

RECIPE FACT:

Porcini mushrooms are usually found in hardwood forests of pine, chestnut or spruce trees.

Nutritional Info:

Energy: 3609kj (863Kcal)
Protein: 49g
Carbohydrate: 69g
Fat: 41g
Contains: Gluten, Egg, Milk, Sulphites

Serving Amount:

Serves 1 person

Cooking Instructions:

BEFORE COOKING:

Preheat the oven to 210°c (fan bake).
1. TO PREPARE THE LENTIL FILLING:

Place the lentils into a sieve, rinse under cool running water and drain well. Remove the kale leaves from the stems, layer the leaves on top of each other and slice into ½ cm strips discarding the stalk. Roughly dice the mushrooms. Place a non-stick frying pan over a medium-high heat with a drizzle of oil. Once hot add the kale and mushrooms and cook for 1-2 mins. Add the porcini ragu and half the lentils to the pan and cook for a further 2-3 mins stirring occasionally. Season with salt and pepper.
2. TO PREPARE THE LASAGNA:

Warm the bechamel sauce for 60 secs in the microwave or place in a pot and heat gently over a low heat. Slice the fresh spinach lasagne sheet in half. Lightly oil a one serve baking dish and add half of the mushroom and lentil filling to the dish. Spread evenly to cover the bottom and cover with a lasagne sheet or two. Continue with the remaining lentils and cover the with the lasagne sheets. Spoon over the warmed bechamel sauce on top and sprinkle with the mozzarella crumb.
3. TO COOK THE LASAGNA:

Place into the oven and bake for 20 mins or until the top is golden and bubbling. Remove from the oven and let it sit for a few mins before serving.
4. TO PREPARE THE MESCLUN:

Place the mesclun into a salad bowl. Drizzle over the balsamic dressing, season with salt and pepper and toss to combine.
TO SERVE:

Using a fish-slice cut the lasagna into sections and serve on a plate with a side of balsamic dressed mesclun.