Pre-heat the oven to 180°C/350°F/gas mark 4. Put the cauliflower into a pan of cold water, bring to the boil and simmer for 5 minutes. Add the kale and simmer for a further 1 minute. Remove from the heat and drain.
575 g cauliflower, 180 g kale
In a separate pan, fry the leeks in the olive oil for around 5 minutes and season with salt and freshly ground black pepper. Add the garlic to the pan and fry for a further 2 minutes. Add the leek and garlic to the drained cauliflower and kale.
1 tablespoon olive oil, 500 g leeks, 1 cloves garlic
To make the White Cheese Sauce
To make the white sauce, add the butter, flour, milk, hot vegetable stock and mustard to a pan, bring to a boil stirring all the time. Once it is bubbling, stir in half the cheese. Taste the sauce to see if you need more cheese as the amount depends very much on how mature the cheese is. Let the sauce simmer for a couple of minutes, stirring occasionally.
40 g butter, 40 g plain flour, 300 ml milk, 300 ml vegetable stock, ½ teaspoon English mustard, 120 g mature cheddar cheese
Pour one third of the sauce in with the vegetables and stir.
Assemble the lasagne as follows. Spread half the vegetables in the oven proof dish, cover with a layer of lasagne sheets, and half the remaining cheese sauce. Spread the rest of the vegetables in an even layer, cover with another layer of lasagne sheets Pour the remainder of the sauce over the top, spreading it out to the edges and sprinkle the rest of the cheese over the top. add more cheese if necessary.
12 lasagne sheets
Bake in the oven for 35 minutes. Use a fork to check that the lasagna sheets are soft and serve.
Notes
Ingredient Notes
Leeks - look for ones with a nice large white section
Kale -Make sure your kale is washed first before using it
Cauliflower -look for a small cauliflower with a white head. You can also chop the stalk into small pieces and add them to the lasagne to avoid food waste.
Garlic - this adds a nice depth of flavour to this kale and leek lasagne recipe.
Plain Flour - also known as All Purpose Flour. This is used to thicken the sauce.
Cheddar Cheese - I use mature cheddar cheese as I like the strong flavour it adds.
Storage
You can assemble your Kale Lasagne ahead of time and keep it in the fridge for 24 hours. Once cooked, it will keep in the fridge for 3 - 4 days. It can also be stored in the freezer for 2 - 3 months.
Reheating
Ideally, defrost your lasagne before reheating. Once defrosted, cover it with foil to stop the top from burning or browning further. Place it on an ovenproof dish and reheat in the oven at 190°C / 375°F/ gas mark 5 for 20 - 30 minutes. Single portions can be defrosted in a microwave.