We recently bought River Cottage Everyday Veg, and as usual Hugh has some great recipes. The first one we made was this tasty vege lasagne, which does not rely on lentils to act as a vegetarian meat substitute. It also meant that we could use the new pasta rolling attachment for the Kitchen Aid. The bechamel sauce alone was good to learn.
- 300g cavolo nero (or kale) roughly chopped
- 500g mixed mushrooms diced
- 2 garlic cloves finely diced
- Thyme or rosemary
- Lasagne sheets
- Parmesan cheese for the top
- 750ml milk
- 2 bay leaves
- 1 onion
- 1 celery stalk
- A few whole black peppercorns
- 50g butter
- 50g plain flour
- 2 tsp Dijon mustard
- Preheat the oven to 180 degrees
- Gently heat the milk for the bechamel sauce with the bay leaves, roughly chopped onion and celery and the pepper corns and set aside before boiling
- Place the cavalo nero in cold water and bring to the boil, then simmer for 3 minutes, drain and set aside
- Cook the mushrooms in batches to brown, cook for 5 minutes then add some of the garlic. Cooking in batches allows the mushrooms to caramalise. Hugh uses butter to cook the mushrooms, but I used olive oil.
- Reheat the bechamel milk, then strain it. Put the butter in a pan to melt, then beat in the flour and cook for 2 minutes and remove from the heat. Add a little of the milk and beat in, keep adding the milk and beat all the lumps out with a whisk. Return to the heat and add the mustard and cook until thickened. Season with salt and pepper.
- Spread a third of the bechamel in the bottom of an oven proof dish, then top with a layer of lasagne
- Combine a third of the bechamel with the cavalo nero, then place ontop of the lasagne, then top with another layer of lasagne
- Add a layer of mushrooms then top with one more layer of lasgne followed by the rest of the bechamel, then sprinkle over the parmesan cheese and cook for 30 minutes