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How to make Lasagne with kale and bacon

Yield = 6
Prep time: 0:30
Cook time: 1:35
Total time: 2:05

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 (3/4 cup) white wine
  • 500ml (2 cups) Massel chicken style liquid stock
  • 125ml (1/2 cup) milk
  • 70g (1/4 cup) tomato paste
  • 2 fresh bay leaves
  • 1 tablespoon chopped fresh sage
  • 1 tablespoon extra virgin olive oil
  • 300g pkt chopped kale
  • 70g (1 cup) finely grated parmesan
  • 100g (1 cup) coarsely grated mozzarella
  • 9 sheets instant dried lasagne sheets
  • 185ml (3/4 cup) warm water

Bechamel sauce

  • 50g butter
  • 75g (1/2 cup) plain flour
  • 1L (4 cups) milk
  • 40g (1/2 cup) finely grated parmesan
  • Pinch nutmeg

Method

  • Step 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.
  • Step 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.
  • Step 3 Heat oil in a large frying pan. Cook the kale, stirring, for 3 minutes or until wilted.
  • Step 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.
  • Step 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.