Veggie Packed Lasagne
with kale, mushroom and cannelini beans
- Milk
- Egg
Ingredients
1 pouch(es)
Bechamel Sauce
1 unit(s)
Onion
100 grams
Chopped Kale
150 grams
Chestnut Mushrooms
30 grams
Tomato Puree
1 unit(s)
Garlic Clove
250 grams
Lasagne Sheets
1 sachet(s)
Vegetable Stock Powder
1 unit(s)
Carrot
40 grams
Grated Hard Italian Style Cheese
(Contains: Milk, Egg)
1 carton(s)
Cannellini Beans
1 carton(s)
Finely Chopped Tomatoes with Basil
Not included in your delivery
300 milliliter(s)
Water
Nutrition Values
Cooking Steps
Preheat your oven to 200 degrees. Roughly chop the mushrooms into small pieces. Heat a glug of oil in a large saucepan over a high heat. Season the mushrooms with a pinch of salt and pepper. When hot, add to the pan. Fry the mushrooms until nice and golden, stirring regularly, 4-5 mins. Add a knob of butter to the pan if you have it! When your mushrooms are done, transfer into a bowl and set aside. Keep your pan!
Meanwhile, halve, peel and chop the onion into small pieces. Trim the carrot (no need to peel), quarter lengthways, then chop widthways into small pieces. Peel and grate the garlic (or use a garlic press). Drain and rinse the cannelini beans under cold water using a colander.
Return the saucepan to a medium heat. Add a splash more oil, pop in the onions, carrots and a pinch of salt. Fry until the onion is soft, turning occasionally , 5 - 6 mins. Stir in the garlic and tomato puree . Cook for 1 minute, then add the cooked mushrooms, kale, cannelleni beans, chopped tomatoes, stock and water (see ingredients for amount). Bring to the boil, stir to dissolve the stock then reduce the heat.
Simmer the ragout for 10 - 15 mins while you finish the cheese sauce. Place a small saucepan over a low heat and add the bechamel sauce and half of the hard Italian cheese. Stir until warmed through and smooth. Remove from the heat and season to taste with salt and pepper.
Once the ragout is done, remove from the heat. Spoon a third of the ragout into a 24cm x 24 cm square, oven proof dish and lay a third of the lasagne sheets on top. Repeat this process, making sure you finish with a layer of lasagne, until the ragout and pasta is used up. (The order should be ragout, lasagna, ragout, lasagne, ragout, lasagne). Spread the bechamel sauce over the top and sprinkle over the remaining cheese.
Bake on the middle shelf of your oven until you can easily stick a knife through the pasta and the top is golden, 30 mins. When ready, remove from the oven, serve into bowls and dig in!
