Wild Mushroom and Kale Lasagna
- 1/2 cup butter
- 1/2 cup all-purpose flour
- 3 cups Hood® Light Cream
- 5 cups vegetable stock
- 2 tsp. plus 2 Tbsp. garlic, chopped and divided
- 2 Tbsp. shallots, chopped
- 2 tsp. fresh thyme, chopped
- 2 tsp., 1/4 tsp., plus 1/2 tsp. kosher salt, divided
- 1 tsp. black pepper
- 1 large bunch kale
- 2 tsp. plus 1 Tbsp. canola oil, divided
- 1 pound cremini mushrooms, quartered
- 1/2 cup Madeira wine
- 16 oz. whole milk ricotta
- 1 egg
- 1/2 cup parsley, chopped
- 1/4 cup chives, chopped
- 1/4 tsp. black pepper
- 1 8 oz. bag shredded mozzarella cheese
- 1 box no-bake lasagna noodles
- 1 cup Parmesan cheese, grated
- Cooking spray
In large saucepot, melt butter over medium heat. Add shallots, 2 tsp. garlic and thyme and cook until the garlic is lightly colored.
Add flour and stir with a wooden spoon constantly for 2 minutes. Switch to a whisk and add 1 cup of cold Hood® Light Cream, whisking constantly. When the Hood Light Cream is uniformly absorbed, add the next cup. Continue whisking. When the mixture is uniform again, add the last cup of Hood Light Cream, whisk until smooth and add all of the vegetable stock. Turn the heat up to high and continue whisking until the sauce comes to a full boil. Turn the heat down to low and cook 10-15 minutes or until the flour taste is gone, stirring occasionally. Set sauce aside.
Strip the leaves off the stems of the kale. Submerge the leaves in water to wash and then lift the leaves out and drain. Put 2 tsp. canola oil and remaining 2 Tbsp. garlic in a large sauté pan. Turn pan on high and cook until garlic begins to color. Immediately add kale and cover with a lid. Cook kale until totally wilted, stirring occasionally. Remove kale from pan and let cool until easy to handle. Wring all excess liquid from kale and chop. Set aside.
Heat a large sauté pan over high heat. Add remaining 1 Tbsp. canola oil, then cremini mushrooms and 1/4 tsp. salt. Sear mushrooms until evenly brown, stirring occasionally. Add Madeira wine and cook until the liquid is 90% reduced. Set mushrooms aside to cool until easy to handle, then chop, reserving liquid.
In large mixing bowl, combine chopped mushrooms and liquid with ricotta, egg, parsley, chives, 1/2 tsp. salt and pepper. Set aside.
Preheat oven to 350°F. Pan spray a large lasagna pan. Put 1 cup of sauce on the bottom of the pan. Place one layer of lasagna noodles to completely cover the bottom. Add 1 cup more sauce, then 1/3 of our ricotta mixture in an even layer. Sprinkle with 1/3 of the chopped kale, 1/3 cup of parmesan and ¼ of the bag of mozzarella. Layer again with noodles and repeat the sauce, ricotta, kale, parmesan and mozzarella. Repeat these layers a third time to use up all of the ricotta, kale and parmesan. Finish with noodles and the rest of the sauce.
Cover pan in foil and bake for 1 hour or until hot and bubbly throughout. Remove foil from pan, sprinkle with remaining mozzarella cheese and bake uncovered for 6-10 minutes, just until the cheese is golden brown. Let the lasagna cool at least 15 minutes before serving.
Created By Chef Chris Coombs