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<!-- Recipe -->
<div class="recipe" itemscope itemtype="http://schema.org/Recipe">
<div class="infobox">
<!-- Image -->
<div class="photobox">
<a href="#">
<img
src="Images/1401B309-6440-44C3-9497-0AD89E6E7FE4-5288-000000F17206927F/44CB49A8-DB4C-413B-A12E-635C58BD23AD-5288-000000F3D2452912.jpg"
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</div>
<!-- Name -->
<h1 itemprop="name" class="name">Kale And Mushroom Lasagne</h1>
<!-- Info -->
<!-- Rating, categories -->
<p itemprop="aggregateRating" class="rating" value="0"></p>
<p class="metadata">
<!-- Cook time, prep time, servings, difficulty -->
<b>Servings: </b><span itemprop="recipeYield">6</span>
<!-- Source -->
<b>Source: </b>
<span itemprop="author">River Cottage Veg Every Day</span>
</p>
<div class="clear"></div>
</div>
<div class="left-column">
<!-- Ingredients -->
<div class="ingredientsbox">
<h3 class="subhead">Ingredients</h3>
<div class="ingredients text">
<p class="line" itemprop="recipeIngredient">
<strong>300</strong> g cavolo nero
</p>
<p class="line" itemprop="recipeIngredient">
<strong>30</strong> g butter
</p>
<p class="line" itemprop="recipeIngredient">
<strong>500</strong> g mushrooms
</p>
<p class="line" itemprop="recipeIngredient">
<strong>2</strong> cloves of garlic
</p>
<p class="line" itemprop="recipeIngredient">thyme</p>
<p class="line" itemprop="recipeIngredient">
<strong>175</strong> g fresh lasagne sheets
</p>
<p class="line" itemprop="recipeIngredient">
<strong>20</strong> g parmesan cheese
</p>
<p class="line" itemprop="recipeIngredient">olive oil</p>
<p class="line" itemprop="recipeIngredient">
<strong>750</strong> ml milk
</p>
<p class="line" itemprop="recipeIngredient">
<strong>1</strong> bay leaf
</p>
<p class="line" itemprop="recipeIngredient">
<strong>1</strong> onion
</p>
<p class="line" itemprop="recipeIngredient">
<strong>1</strong> stalk of celery
</p>
<p class="line" itemprop="recipeIngredient">black peppercorns</p>
<p class="line" itemprop="recipeIngredient">
<strong>50</strong> g unsalted butter
</p>
<p class="line" itemprop="recipeIngredient">
<strong>50</strong> g plain flour
</p>
<p class="line" itemprop="recipeIngredient">
<strong>2</strong> tsp Dijon mustard
</p>
<br />
<p></p>
</div>
</div>
<!-- Nutrition (in two-column mode it goes below the ingredients) -->
</div>
<div class="right-column">
<!-- Description -->
<!-- Directions -->
<div class="directionsbox">
<h3 class="subhead">Directions</h3>
<div itemprop="recipeInstructions" class="directions text">
<p class="line">
Preheat the oven to 180°C/Gas Mark 4. Heat the milk for the
béchamel sauce with the bay leaf, onion, celery and peppercorns
until just below simmering. Remove from the heat and set aside to
infuse.
</p>
<p class="line">
Roughly shred the kale or cavolo nero. Put into a large saucepan
and just cover with cold water. Add salt. Bring to the boil,
reduce the heat and simmer for 2-3 minutes, until just tender.
Drain well and set aside.<br />Heat half the butter in a large,
wide frying pan over a medium heat.
</p>
<p class="line">
Add half the mushrooms and some salt and pepper. Increase the heat
and fry, stirring often, for 5-10 minutes, until the liquid
released by the mushrooms has evaporated and they are starting to
reduce, concentrate and caramelise. Stir in half the garlic and
half the thyme, cook for a minute longer, then remove to a bowl.
Repeat to cook the remaining mushrooms and set aside.
</p>
<p class="line">
Gently reheat the infused milk, then strain. Heat the butter for
the béchamel sauce in a large saucepan. Stir in the flour to form
a smooth roux and cook gently for a minute or two. Remove from the
heat.<br />Add about a quarter of the hot milk and beat vigorously
until smooth.
</p>
<p class="line">
Repeat with the remaining milk, adding it in 2 or 3 lots, until
you have a smooth sauce. Return to the heat and cook for a few
minutes, stirring often, allowing it to bubble gently until
thickened. Stir in the mustard, then add some salt and pepper.
</p>
<p class="line">
Stir about half of the béchamel sauce into the kale; put to one
side.
</p>
<p class="line">
Spread half the remaining béchamel over the bottom of a 28 × 22cm
(or thereabouts) ovenproof dish. Laver a third of the lasagne
sheets in the dish, then spoon the kale over the top. Add another
layer of lasagne, then the mushrooms. Finish with a final layer of
pasta and the remaining béchamel.
</p>
<p class="line">
Scatter over the cheese and add a trickle of oil. Bake for about
30 minutes until golden.
</p>
<p class="line">Serve straight away.</p>
</div>
</div>
<!-- Notes -->
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