All the greens and mushroom lasagne

This green lasagne is a nutritious twist on the classic meat lasagne. It is full of vibrant leafy greens like spinach and kale and made a balanced meal by including healthy fats and protein from the cheese, extra virgin olive oil and walnuts. I find that lasagne is a great way to include different vegetables that might not otherwise be eaten by the family. Stick some pasta and delicious white sauce with the sauce and they all enjoy it!

(Serves 4)

Ingredients

Green pesto sauce

2 cups spinach

Handful of fresh basil and parsley

1 garlic clove miced

1/4 cup walnuts

Juice of 1/2 lemon

Seasoning

1/2 cup extra virgin olive oil

Filling

1 onion diced

2 cups kale

2 cups sliced mushrooms

200g ricotta cheese

Approx 9 lasagne sheets (no pre cook)

Topping

White sauce - 500ml milk, 50g butter, 50g plain flour - Melt the butter in a saucepan, add the plain flour. Stir continuously until a paste forms, cook for 2 mins. Add the milk gradually, keep stiring until a smooth sauce forms. Cook for 10 minutes until you have a thick sauce .

100g feta

Instructions

In a food processor, blend the green pesto sauce ingredients.
Heat olive oil in a large pan over medium heat. Sauté onion and mushrooms until soft. Add the kale and cook until wilted. Mix with the pesto. Preheat oven to 180°C. In a baking dish, layer the filling with the pasta sheets and repeat twice. Top with the white sauce and crumble some feta on top. Bake for 35-40 minutes until bubbly and golden on top.