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Beef, Mushroom and Kale Lasagna

Beef, Mushroom and Kale Lasagna

Prep Time 1 hour
Cook Time 50 minutes
Total Time 1 hour 50 minutes
Servings 6 -8
Author My Little Larder


Meat Sauce

  • 1 Tbsp olive oil
  • 1 onion finely chopped
  • 1 medium carrot finely chopped
  • 1 rib celery finely chopped (See note 1)
  • 3 cloves garlic finely chopped
  • 500 g /1lb beef mince (ground beef)
  • 2 Tbsp tomato paste
  • 1/4 cup dry white wine
  • 1 1/2 cup beef stock
  • 1 can chopped tomatoes (400g/14oz)
  • 1 jar tomato passata (400g/14oz)
  • 150 g /5oz brown mushrooms, sliced
  • 1 Tbsp dried oregano
  • 1/2 Tbsp dried sweet basil
  • 1/4 tsp red pepper flakes optional
  • 1 tsp fennel seeds optional
  • 1 bay leaf
  • salt and pepper to taste

Cheese Sauce (See note 2)

  • 2 Tbsp butter
  • 3 Tbsp flour
  • 2 cups cold milk
  • salt and pepper to taste
  • pinch nutmeg
  • 1 cup cheese, grated (Colby, Edam, mozzarella or anything that melts well)


  • 6 lasagne sheets
  • 300 g /10oz fresh curly kale, stalks removed and roughly chopped
  • 1 cup cheese, grated (Colby, Edam, mozzarella or anything that melts well)


  1. Preheat oven to 180C (350F).
  2. In a medium frying pan heat oil then sauté onion, carrot and celery until soft, approximately 8-10 min, on medium heat. Add garlic and cook for a further 2 min.
  3. Increase temperature to medium-high heat and brown beef mince, approximately 5-10 min. Add tomato paste and cook for 1-2 min. Deglaze the pan with the wine then add the stock, tomatoes, passata, mushrooms, herbs and salt and pepper to taste. Simmer for 20-40 min on a medium-low heat. You need to cook the sauce until its consistency has thickened and is no longer watery.
  4. While the meat sauce is simmering, make the cheese sauce. In a small saucepan over low heat melt the butter. Add the flour and continue to stir while the flour cooks for 2 minutes. Slowly whisk in the milk, add the nutmeg and salt and pepper to taste, and continue cooking (and whisking) until the sauce has thickened. Remove from the heat and stir in 1 cup of grated cheese.
  5. In a 20cm x 30cm (8in x 12in) baking dish spread a third of the meat sauce over the bottom then add half the kale. This may seem like a lot of kale but it will wilt down slightly when cooked. Layer with half the lasagne sheets then repeat the process and top with the remaining third of the meat sauce. Top with the cheese sauce and sprinkle over the remaining 1 cup of grated cheese.
  6. Bake for approx. 30-50 min or until the cheese is golden and bubbling.

Recipe Notes

Note 1: A rib is a single stem of celery.
Note 2: If you are short of time feel free to substitute a jar of good quality alfredo pasta sauce in place of the cheese sauce.