Kale is all the rage at the moment; kale smoothies, kale crisps, even kale ice-lollies… Personally I prefer my kale savoury. Kale is considered a super food, full of natural goodness and is now in season right on time for our January detox! If you can’t get hold of a pumpkin, a butternut squash will work just as well. The other ½ of the pumpkin/squash tightly wrapped in Clingfilm will keep in the fridge for up to a week and can be used in soups, stews and currys.
My lovely vegetarian friend Caroline came over for dinner on Friday so I thought I would jazz up an old classic with some trendy kale. Although lasagne is not considered to be a healthy option, using dare I say it…..’low fat’ mozzarella and crème fraiche to replace mascarpone will make it a little lighter for those watching their waist line.
Boiling water to cover
½ Pumpkin or Butternut Squash
2 Crushed Cloves of Garlic
2 Tsp of Mixed dried Herbs (whatever you have in the cupboard)
1 Tbsp Olive Oil
1 Diced Onion
2 Crushed Cloves of Garlic
½ Glass of Red Wine
750ml Chopped Tomatoes
2 Tsp Smoked Paprika
1 Tsp Salt
1 Tsp Sugar
1 Peeled Shallot
1 Bay leaf
1 ½ Pint Milk
200g Cheddar (or Cheese that you have left in the Fridge)
2 Beaten Egg Yolks
1 Tsp Mustard
250g Sliced Mozerella
1 Packet of Lasagne Sheets
- Peel and cube the pumpkin, place in a large roasting tray
- Mix in the oil, herbs and garlic with the pumpkin
- Place in the oven at 180 for 30 minutes, turn the pumpkin over after 15 minutes of roasting
- Sweat the onions and garlic in 1 tbsp of olive oil on a low heat until translucent
- Add the red wine and reduce for a minute or so. Then add in the rest of the tomato sauce ingredients and simmer for 20 minutes. Set to one side.
Béchamel Sauce :
- Place the milk on the heat, add the shallot and bayleaf, once the milk has come to the boil remove off the heat and leave to infuse
- Melt the butter and add the flour, this will form a ball (roux).
- Add the infused milk a little at a time to the roux, once all the milk is incorporated cook on a low heat for 20 minutes.
- Add half the cheddar, the egg yolks and the mustard to the sauce and remove from the heat.
- Place the kale in a large pan
- Cover with the boiling water
- Add a tsp salt
- Cook with the lid on for 10 minutes
- Drain and set aside
- In a large dish, layer half of the tomato sauce, then a layer of lasagne sheets
- Next add half of the béchamel sauce, half the kale and half the pumpkin and a layer of lasagne sheets
- Spread over the rest of the tomato sauce and pumpkin and a final layer of lasagne sheets
- Finally the remaining kale, the béchamel sauce, the mascarpone (I put this on in dollops with a teaspoon) the mozzarella and the remaining cheddar cheese.
- Bake in the oven for 40 minutes.