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Lasagne with kale and bacon
Lasagne with kale and bacon
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Prep Time:
30 minutes
Cook Time:
95 minutes
Total Time:
125 minutes
Upgrade classic dish with nutrient-packed baby spinach or kale, or mix both for extra superfood boost.
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) chicken style liquid stock
  • 125ml (1/2 cup) milk
  • 70g (1/4 cup) tomato paste
  • 2 fresh bay leaves
  • 20.00 ml chopped fresh sage
  • 18.20 gm 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
  • 50g butter
  • 75g (1/2 cup) plain flour
  • 1L (4 cups) milk
  • 40g (1/2 cup) finely grated parmesan
  • Pinch nutmeg
Instructions:
  • Heat butter in a large saucepan over medium heat until foamy. Stir in bacon, leek, and garlic and cook for 2 minutes until leek softens. Increase heat to high. Add mince and cook for 5 minutes until it changes color. Pour in wine, let it reduce by half for about 3 minutes. Stir in stock, milk, tomato paste, bay leaves, and sage. Simmer for 45 minutes until liquid is almost gone.
  • For the bechamel sauce, melt butter in a large saucepan until foamy on medium-high heat. Cook flour for 1-2 minutes until bubbling and pulling away from the pan. Remove from heat. Slowly whisk in half the milk until smooth, then gradually add the rest. Bring to a boil on medium-high heat, stirring constantly with a wooden spoon for 5 minutes until thickened. Mix in parmesan, season with salt, pepper, and nutmeg.
  • In a spacious frying pan, warm up some oil. Saute the kale, stirring occasionally, for about 3 minutes until it wilts.
  • - Preheat your oven to 200C/180C fan forced and lightly grease a 19 x 26cm ovenproof dish. - Mix parmesan and mozzarella in a small bowl. - Spread 1⁄3 cup of the mince mixture on the base of the prepared dish. - Add 3 lasagne sheets on top. - Layer with half of the remaining mince mixture, half the kale, and one-third of the bechamel sauce. Sprinkle with one-third of the cheese. - Add another layer of 3 lasagne sheets and gently press down. - Continue layering with the remaining mince mixture and kale. - Top off with half of the remaining bechamel sauce and cheese.
  • Finish by layering the remaining lasagne sheets, creamy bechamel sauce, and a generous sprinkle of cheese. Bake until beautifully golden, about 40 minutes. Let it rest for 15 minutes before indulging in this delicious dish.

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