Step-by-Step Instructions

1. Preheat oven and prepare pans

   5 min

   Preheat your oven to 220°C / 200°C fan and take out a large hob- and oven-proof casserole dish or deep ovenproof pan, along with a roasting tray.

   Equipment: oven, casserole dish, ovenproof pan, roasting tray
   Temperature: 220°C

2. Prep mushrooms and kale

   6 min

   Dice the chestnut mushrooms into 0.5-1cm cubes. Remove any tough stems from the kale and tear the leaves into bite-sized pieces.

   Equipment: knife, chopping board

3. Cook mushrooms and simmer ragu

   10 min

   Place your casserole dish or ovenproof pan over a medium-high heat and drizzle in some olive oil. Add the chestnut mushrooms and cook until golden brown. Drain the black lentils and add them to the pan along with the lasagne ragu sauce and 100ml water (200ml for 4 servings). Stir well and bring the mixture to a gentle boil.

   Equipment: casserole dish, ovenproof pan, stove, colander

4. Add pasta and bake lasagne

   10 min

   Break the lasagne sheets into 3–4 pieces each and stir them into the ragu, making sure they are separated and evenly distributed in the sauce. Push the pasta beneath the surface of the liquid, then cover with a lid or aluminium foil and bake in the oven for 10 minutes. Alternatively, you can prepare the ragu in a saucepan in Step 3, then transfer it to an ovenproof dish and layer with whole lasagne sheets instead of breaking them up and stirring them through the sauce. Bake in the oven for 20 minutes.

   Equipment: oven, lid, aluminium foil
   Temperature: 220°C

5. Roast kale and finish lasagne

   10 min

   Meanwhile, spread the prepared kale onto a roasting tray, drizzle with olive oil and season well with salt and pepper. Once the lasagne has baked for 10 minutes (or 20 minutes if using whole lasagne sheets), remove it from the oven and pour over the miso bechamel . Return to the oven, uncovered, for a further 10 minutes. At the same time, place the tray of kale onto the lower oven rack and roast for around 5 minutes until crisp at the edges, keeping an eye on it to ensure it doesn’t burn. Once the miso bechamel is golden on top and the kale is crisp, remove both from the oven.

   Equipment: roasting tray, oven
   Temperature: 220°C

6. Plate and serve

   3 min

   To serve, divide the lasagne and crispy kale between two plates. Enjoy!

   Equipment: plates