This is a great recipe, tastes good and is a healthy side dish for 4. Double the quantity to make a vegetarian dinner for 4 to 6.

Make sure that each of the layers tastes good prior to assembling the dish.

INGREDIENTS

• 2 tablespoons olive oil
• 1 large onion, finely chopped
• 1 large carrot, grated
• 3 cloves garlic, finely chopped
• 2 whole cloves
• 400g can diced tomatoes
• 400g can brown lentils, rinsed, drained
• 1/4 cup chopped parsley
• 1 bunch kale, stalks removed, leaves torn into 2 cm pieces
• Chilli flakes, salt and pepper to taste
• Orange /tangello or some sweetener if the kale is bitter

WHITE SAUCE

• 50g butter
• 1/4 cup plain flour
• 625ml milk
• 100g parmesan, coarsely grated
• 1 egg, lightly whisked

METHOD

Vegetables:

  1. Heat 1 tbs oil in a large frypan over medium-high heat.
  2. Add onion, carrot, garlic and cloves. Cook, stirring often, for 2-3 minutes, until onion is transparent and carrots have softened.
  3. Stir in tomato, lentils, parsley and 1 cup water.
  4. Season as desired (salt, pepper and a couple of turns of ground chilli is my choice).
  5. Cover and simmer for 10 minutes, then remove the lid and stir more frequently until the mix is fairly dry.
  6. Put in a separate bowl.

Kale:

  1. Heat more oil in the large frying pan and add the kale.
  2. Season and spray with good olive oil.
  3. Cook, tossing, for 4-5 minutes, until wilted. If it’s not wilting add a bit of water and continue stirring.
  4. Taste – if it’s too bitter add some tangelo or orange juice or even a small amount of sugar and keep stirring to make sure there is no liquid in the mix.
  5. Leave it in the pan and allow to cool.

White sauce:

  1. Measure out and assemble all the ingredients.
  2. Melt the butter in a largish saucepan over medium heat until foaming.
  3. Remove from the heat and stir in the flour.
  4. Return the pan to the heat and stir until mixture bubbles and looks dry.
  5. Remove from heat and gradually add the milk and stir until smooth.
  6. Return to the heat and stir until mixture thickens.
  7. Stir in the parmesan until melted and combined.
  8. Stir in the egg.
  9. Remove from the heat and stir until the sauce is smooth.

Cook:

  1. Grease a 6 cup baking dish.
  2. Spread half the lentil mixture over base of prepared dish.
  3. Top with half the wilted kale.
  4. Repeat with the remaining lentil mixture and then the remaining wilted kale.
  5. Spoon the white sauce evenly over the top.
  6. This can be set aside until ready to cook.
  7. Bake the lasagne for 35-40 minutes or until golden.
  8. Let rest to set before slicing.

Spinach and sweet potato could be used instead of the kale and carrot.