White Lasagne with Kale & Mushrooms
“That’s too much lasagne!” — said no one ever. This hearty dish turns a humdrum weeknight into a celebration. Why not make an extra batch of sauce and fillings, then bake off and freeze a second lasagne for a snowy night? Or invite friends over to share it now.
Yield: All recipes serve 2 people
Chef Notes: Chef Notes: Meat-lovers take note! Adding ground pork or Italian sausage (hot or sweet) is a great way to add even more complexity to this dish. Feel free to use chicken stock in place of the vegetable stock, too.
Components
Mushroom Filling
Roux
Kale Filling
Ricotta Filling
Lasagne Noodles
Parmigiano-Reggiano
Parsley to garnish
Mise
Make Mushroom Filling: Saute mushrooms in 2 T olive oil over medium-high heat for about 20 minutes, stirring occasionally, until reduced in volume and tender. Add a generous pinch of salt and black papper and stir. Add another 1 T olive oil to the pan and saute shallots and garlic until softened and fragrant, about 5–6 minutes. Add white wine and deglaze pan, stirring up any browned bits from bottom of pan. Scoop mixture into a large, deep bowl and set aside.
Make Roux: In the same skillet, melt butter, then add flour and stir until flour is browned. Slowly add vegetable stock, stirring constantly to incorporate, then cook down until sauce has thickened. Whisk in milk or cream and heat gently for just another minute. Pour roux over mushroom mixture, stir to combine, then taste and adjust seasonings.
Make Kale Filling: In the same skillet again, heat 1 T oil over medium-high heat and saute kale until leaves are wilted and ribs are tender, about 5 minutes. Season with salt and pepper. Set skillet aside.
Make Ricotta Filling: In a small bowl, whisk ricotta with lemon zest and 1 T lemon juice, salt, and pepper. Taste and add additional lemon, salt, and pepper if needed.
Build Lasagne: Ladle a little sauce onto the bottom of a deep casserole dish, then add a layer of noodles, followed by all the kale. Add another layer of noodles, a thick layer of ricotta (you should use all but about ½ c), and a final layer of noodles. Pour the remaining sauce over the top. Sprinkle remaining ½ c ricotta and grated parmesan over top of the dish. Cover casserole dish with foil.
Finish
Bake lasagne in a 350˚F oven for 30 minutes, until filling is bubbling. Remove foil and bake for another 15–20 minutes, until topping is golden and caramelized.
Garnish with parsley and serve.