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Mushroom & Kale Lasagne Recipe

This recipe is rated 4.3 out of 5.

Soy-free option

Refined sugar free

Comfort food

Main meals
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A baked mushroom lasagne in a rectangular dish, topped with vegan cheese, kale, and pine nuts, is partly served onto a plate; cutlery and scattered pine nuts are nearby.
A baked casserole with a golden, melted plant-based cheese topping and pine nuts, with one portion removed, sits on a yellow and white checked cloth.

A Tuscan spin on the Italian classic, this secretly nutritious dish swaps the tomato sauce for a creamy white one, and we reckon you’ll be a convert after one bite.

You will need

Serves 4

  • 3 teaspoons extra-virgin olive oil
  • 2 cloves garlic
  • 600 g mushrooms (button, Swiss brown or field), sliced
  • Bunch kale, stalks removed and finely chopped (equivalent to 4 tightly packed cups)
  • 1/2 cup pine nuts, toasted, plus extra to serve
  • 1 teaspoon lemon rind
  • 200 g packet vegan instant lasagne sheets
  • 1 cup vegan cheese, grated (optional)

Béchamel sauce

  • 1/3 cup extra virgin olive oil
  • 2/3 cup (100 g) plain flour
  • 3 cups unsweetened almond milk
  • 1 cup vegetable stock
  • 1/2 teaspoon salt
  • 1/4 cup nutritional yeast
  • Pinch of cayenne pepper
  • Pinch of freshly grated nutmeg

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Directions

30 mins to prep

75 mins to cook

  1. Step 1

    Preheat oven to 180°C, if fan-forced (200°C conventional).

  2. Step 2

    Heat half the oil in a large frying pan over medium heat. Add garlic and mushrooms and cook for 4-5 minutes or until mushrooms are very soft. Strain through a sieve or colander into a bowl and reserve liquid.

  3. Step 3

    Heat remaining oil in frying pan and cook kale for 2-3 minutes or until wilted, then remove from heat.

  4. Step 4

    Mix together mushrooms, kale, pine nuts and lemon rind. Season with salt and pepper.

  5. Step 5

    To make béchamel sauce, heat oil in a large saucepan. Add flour and stir into a smooth paste. Cook for 1 minute. Add almond milk and stock gradually and simmer until thickened. Stir through salt, nutritional yeast, cayenne pepper and mushroom liquid.

  6. Step 6

    Line a 20 x 30 cm greased ovenproof dish with lasagne sheets, top with 1/3 of the mushroom mixture, then top with 1/4 of the béchamel sauce. Repeat process twice, then add a final layer of pasta topped with remaining béchamel sauce.

  7. Step 7

    Scatter cheese on top if using, cover with foil and bake for 45 mins. Remove foil and cook for a further 10-15 minutes until browned slightly.

  8. Step 8

    Cut lasagne into squares and serve.

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