Bare Lasagna

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Delicious winter variant on the lasagna with a creamy bechamel sauce and stir-fried kale and mushrooms




Heat the oven to 200 degrees. Chop the onion and garlic and fry them in a pan with the tablespoon of butter. Add the mushrooms and fry for a few minutes. Then add the kale and stir-fry until it has wilted slightly. Season the vegetables with a little salt and pepper.
Make the bechamel sauce. Melt 50 gr butter in a pan. Add the flour and stir to form a roux. Gradually add the milk and stir with a whisk until smooth. Let it thicken for a few minutes. Season the sauce with salt and pepper.
Grease an oven dish and spread a little béchamel sauce over the bottom. Place a few lasagna sheets on this. Divide another layer of bechamel sauce over this and spoon about ⅓ of the kale-mushroom mixture on top. Tear the mozzarella into pieces and divide a few of these over the layer. Cover with lasagna sheets and repeat 2 more times. Sprinkle the top of the kale lasagne with some grated cheese and put the baking dish in the oven for about 45 minutes.
Tip: would you like to add some meat? Then fry some bacon or ham strips with the kale.
lasange kale

Source: Leukerecepten by leukerecepten-nl.
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