Lasagne with kale and bacon

Recipes / Meat

Give an old favourite a superfood twist - substitute baby spinach leaves for the kale or you could use a mixture of both.

Recipe «Lasagne with kale and bacon» presented in category Recipes / Meat, to prepare this dish you will need no more 1:35 minutes. To make this dish at home by prescription from the author sheff would need: 20g butter, 100g rindless hickory-smoked bacon, chopped, 1 leek, trimmed, thinly sliced, 3 garlic cloves, finely chopped, 500g pork and veal mince , 180ml white wine, 500ml Massel chicken style liquid stock, 125ml milk , 70g tomato paste, 2 fresh bay leaves, 1 tbsp chopped fresh sage, 1 tbsp extra virgin olive oil, 300g pkt chopped kale, 70g finely grated parmesan, 100g coarsely grated mozzarella, 9 sheets instant dried lasagne sheets.

Ingredients:

  • 20g butter 
  • 100g rindless hickory-smoked bacon, chopped 
  • 1 leek, trimmed, thinly sliced 
  • 3 garlic cloves, finely chopped 
  • 500g pork and veal mince 
  • 180ml white wine 
  • 500ml Massel chicken style liquid stock 
  • 125ml milk 
  • 70g tomato paste 
  • 2 fresh bay leaves 
  • 1 tbsp chopped fresh sage 
  • 1 tbsp extra virgin olive oil 
  • 300g pkt chopped kale 
  • 70g finely grated parmesan 
  • 100g coarsely grated mozzarella 
  • 9 sheets instant dried lasagne sheets 
  • 185ml warm water 
  • 50g butter 
  • 75g plain flour 
  • 1L milk 

Instructions

  1. Melt butter in a large saucepan over medium heat until foaming. Add the bacon, leek and garlic. Cook, stirring, for 2 minutes or until leek has softened. Increase heat to high. Add mince. Cook, stirring with a wooden spoon to break up any lumps, for 5 minutes or until the mince changes colour. Add the wine and cook, stirring, for 3 minutes or until wine has reduced by half. Add stock, milk, tomato paste, bay leaves and sage. Bring to a simmer and cook for 45 minutes or until liquid is almost completely evaporated.
  2. Meanwhile, for the bechamel sauce, melt the butter in a large saucepan over medium-high heat until foaming. Add the flour and cook, stirring, for 1-2 minutes until mixture bubbles and begins to come away from the side of the pan. Remove from heat. Gradually pour in half the milk, whisking constantly until smooth. Gradually add remaining milk, whisking until smooth. Place over medium-high heat and bring to the boil, stirring constantly with a wooden spoon, for 5 minutes or until the sauce thickens. Stir in the parmesan. Season with salt and pepper and the nutmeg.
  3. Heat oil in a large frying pan. Cook the kale, stirring, for 3 minutes or until wilted.
  4. Preheat the oven to 200C/180C fan forced. Lightly grease a 19 x 26cm ovenproof dish. Combine parmesan and mozzarella in a small bowl. Spread 1⁄3 cup of the mince mixture on the base of prepared dish. Top with 3 lasagne sheets. Spread sheets with half of the remaining mince mixture, half the kale and one-third of the bechamel. Sprinkle with one-third of the cheese. Top with 3 lasagne sheets. Press down gently. Continue layering with the remaining mince mixture and kale. Top with half of the remaining bechamel and cheese.
  5. Top with the remaining lasagne sheets, bechamel and cheese. Bake for 40 minutes or until golden. Allow to stand for 15 minutes before serving.