1 red onion, diced
1 carrot, diced
2 sticks celery, diced
2 cloves garlic, crushed
500 g chicken mince
200 g mushrooms, sliced
¾ cup chicken stock
Kale and ricotta layer
1 bunch kale, finely sliced
500 g tub ricotta
zest of 1 lemon
50 g butter
¼ cup plain flour
2½ cups milk
8 (375 g) fresh lasagne sheets
1 cup grated mozzarella
Preheat oven to 180 degrees Celsius (160 degrees Celsius fan forced).
Heat a large frying pan over medium to high heat.
Add onion, carrot, celery and garlic and cook for about five minutes or until softened.
Add chicken and cook, stirring, to break up into pieces until cooked.
Add mushrooms and cook until softened.
Add stock and season to taste.
Remove from heat and set aside.
Meanwhile, blanch chopped kale in boiling water for one minute, refresh in cold water and drain well.
Mix together with ricotta, lemon zest and season to taste.
To make béchamel sauce, melt butter in a small saucepan, add flour and cook, stirring, for 30 seconds to a minute or until flour has cooked slightly.
Remove pan from heat.
Gradually whisk in the milk continuously to prevent lumps.
Return pan to heat and stir for five minutes or until sauce boils and thickens.
Remove from heat and season to taste.
In a 35 cm x 21 cm deep baking dish, layer alternating sheets of lasagne with chicken mince and kale ricotta mixture, finishing with a top layer of pasta.
Spread béchamel over to cover and sprinkle with mozzarella.
Bake for 40 to 45 minutes or until golden brown and cooked through.
Try using spreadable ricotta from a tub for this recipe, as it is creamier and softer in consistency, which is ideal for this lasagne.
If using a wedge of ricotta, mash with a fork and mix with a little milk to form a soft spreadable consistency.