Kale, Mushroom and Beetroot Lasagne

So whilst this meal is a bit time consuming it is incredibly tasty. It uses layers of veg instead of the pasta to create the lasagne and it goes the most wonderful colour because of the beetroot. So if you have a bit of time I can totally recommend this dish. I served it with a green salad.

Kale, Mushroom and Beetroot Lasagne (from Belleau Kitchen)
(Serves 4-6)

For the tomato sauce
this sauce needs a minimum of two hours, longer if possible
2 medium onions, finely chopped
2 cloves of garlic, crushed
1 tbsp oil

knob butter

pinch sugar

fresh basil, rosemary, thyme and oregano
2 400g tins of chopped tomatoes
half tin white wine

half tin stock or water4 tbsp balsamic vinegar

100g kale or cavolo nero
2 or 3 beetroots, thinly sliced
100g mushrooms, thickly sliced
fresh rosemary 

fresh thyme
1 tsp oregano
olive oil and butter
salt and pepper

For the mozzarella béchamel
750ml full fat milk
75g unsalted butter
2oz plain flour
250g fresh mozzarella
salt and freshly ground pepperMake the tomato sauce, heat the oil and butter in a pan and add the onions, gently saute them for about 20 mins on a medium heat, with a pinch or two of sugar and some chopped fresh herbs... keep your eye on them, they want a little golden colour but you don't want them to stick, add the garlic and sauté for another 10 mins.

Add the tinned tomatoes, wine, vinegar and stock to the onions, turn the heat to it's very lowest and let them barely simmer gently for at least an hour and a half if not longer.

Pre-heat the oven to 160C and line a baking tray with parchment or foil.

Lay the sliced beetroot onto the baking tray and either drizzle with a little oil or season well and sprinkle over a little thyme - bake for 30 mins or until beginning to soften, you don't want to over-cook this, you still want a bit of bite.Steam the kale for about 5 mins until al dente then set aside.

In a large pan, heat some oil and butter and then add the mushrooms and a little oregano and saute until soft over a medium heat and let them really gently sweat down, after about 10 mins grind over some pepper and cook for a further 5 mins or until soft and golden.

To make the béchamel sauce, melt the butter, then remove from the heat and stir in the flour. Put the pan back on a gentle heat and cook the flour, stirring continuously for about a min.

Take the pan off the heat again and add the milk a little at a time, continuing to stir. Return the pan to the heat and cook until the sauce comes to a boil, season, turn down the heat to its very lowest and cook gently for another 15 mins, making sure to stir often. Add the mozzarella and stir until melted.

To create the lasagne, grease an ovenproof dish and start layering. Start with a layer of kale followed by a layer of tomato sauce, then mushrooms, then béchamel and then beetroot and repeat, finishing off with the béchamel and perhaps a sprinkling of grated parmesan.

Bake in the oven for 20 mins until piping hot and serve.