Here's my best success: a mushroom and kale lasagna. It was so creamy that I could have easily doubled the amount of mushrooms and kale and there wouldn't have been any complaints in my house. You hear that, moms? Hidden vegetables! The original recipe is from Smitten Kitchen, but I've added kale and made a couple of tweaks.
Salt, to taste
1 box of dried lasagna noodles (I used the ready-to-bake kind)
1 clove garlic
4 cups skim milk
3/4 cup unsalted butter
1/2 cup flour
1 t black pepper
1 t nutmeg
1 pound cremini muhrooms
1 cup chopped kale, veins discarded
1 cup Parmesan
Preheat the oven to 325F for convection, or 375F for a traditional oven.
Make bechamel sauce by bringing milk and garlic to a simmer. Melt and brown 1/2 cup butter in a large saucepan. Add flour, and cook for about a minute, whisking constantly.
|Cook, baby, cook!|
Slowly add hot milk, stirring the entire time. The mixture will thicken up considerably, so don't freak out. Just keep adding the milk. Also add 1 1/2 teaspoons salt and the pepper and nutmeg. Cook until you achieve your desired thickness. If you over do it, just add more skim milk.
On to the mushrooms next. Slice them to about 1/4 inch thickness. Add olive oil and mushrooms to pan. Cook until tender. Set aside. Meanwhile remove the veins of the kale leaves and slice. Set aside as well.
Now you're ready to assemble the lasagna. Spread some of the sauce in an 8x12 baking dish. Arrange noodles on top, making sure not to overlap edges. Top with more sauce, mushrooms, kale and Parmesan. Repeat twice, and top the final layer of noodles with sauce and Parmesan.
Bake for 45 minutes. Serve. Enjoy the look of family members eating and enjoying a veggie they'd never normally try.