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Veggie Lasagna
Total 1 hour and 40 minutes
Active 45 mins
Makes 6 to 8 servings
Ingredients
    • 6 tablespoons unsalted butter, plus more for greasing the pan
    • Vegetable oil spray
    • One 8-ounce bunch kale, stems removed, leaves chopped
    • 1 pound lasagna noodles
    • 1 pound mixed mushrooms, sliced or roughly chopped
    • 1 shallot, minced
    • 3 garlic cloves, minced
    • 4 sprigs thyme
    • Kosher salt and freshly ground black pepper
    • 1/4 cup all-purpose flour
    • 4 cups whole milk
    • 1/4 teaspoon freshly grated nutmeg
    • 8 ounces Monterey Jack cheese, grated (2 cups)
    • 6 ounces Gruyère cheese, grated (1 3/4 cups)
    • 4 ounces grated Parmesan cheese (1/2 cup)
    Directions
    1. Preheat the oven to 375°F. Grease a 9 x13-inch baking dish with butter.
    2. Line a baking sheet with parchment and spray with vegetable oil. Bring a large pot of salted water to a boil over high heat. Add the kale to the boiling water for about 30 seconds, or until wilted but still bright green. Transfer the kale to a large bowl with a slotted spoon or spider and set aside.
    3. Boil the noodles in the water for 2 minutes less than package instructions. Drain the noodles and use tongs to lay them flat on the prepared baking sheet, spraying between layers with vegetable oil. Cover with a damp towel and set aside until ready to use.
    4. In a large skillet, melt 2 tablespoons of butter over medium-high heat. Add the mushrooms and cook, stirring occasionally, until the mushrooms are soft and browned, about 6 minutes. Add the shallot, garlic, and thyme and cook, stirring occasionally, until they soften, another 2 minutes. Season with 1/2 teaspoon each salt and pepper. Add the blanched kale and cook until the liquid is gone, about 2 minutes. Remove from the heat, discard the thyme sprigs, and transfer the kale and mushroom mixture back to the bowl.
    5. To make the béchamel, melt the remaining 4 tablespoons butter in the same skillet over medium heat. Sprinkle the flour over the butter and stir with a wooden spoon until it is combined, then cook until it has a nutty smell and is a dark blonde color, about 3 minutes. Pour 1 cup of milk into the skillet while whisking. Season the mixture with 1/2 teaspoon salt, 1/2 teaspoon pepper, and the nutmeg. Add the remaining 3 cups milk and cook, whisking occasionally, until the mixture thickens, about 7 minutes. Remove from the heat.
    6. In a medium bowl, mix the Monterey Jack, Gruyère, and Parmesan together.
    7. When ready to assemble: Spread about 1 cup of the béchamel in the bottom of the prepared baking dish. Next place a third of the noodles (4 noodles) in an even layer over the sauce, then pour 1/2 cup of the béchamel over the noodles. Next add a third of vegetable mixture in an even layer, then sprinkle with a fourth of the cheese. Repeat twice more with the remaining ingredients, ending with a layer of the remaining noodles, sauce, and the remaining cheese.
    8. Cover the dish with aluminum foil and bake for 30 minutes, then uncover and bake until the top is browned and bubbling, another 15 minutes. Let rest for about 10 minutes, then cut and serve warm.

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