Kale and mushroom lasagna from Six Seasons: A New Way with Vegetables (page 314) by Joshua McFadden and Martha Holmberg

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • csp on March 29, 2024

    Wonderful lasagna. I increase the veloute by adding 2/3 cup more milk. Added thyme and red pepper flare to the mushrooms.

  • danlaik on March 17, 2024

    This was good! We thought this would be good with some garlic or caramelized onions, so maybe we’ll add that next time.

  • meginyeg on July 12, 2022

    I thought this was ok. It was time consuming to make but the end result was filling and tasty.

  • fbcd on May 27, 2022

    Marcella Hazan claims that the only pasta suitable for lasagna is paper-thin dough freshly made at home. I'm less adamant, but I have to say, this recipe made with homemade pasta is fabulous. I much prefer vegetarian to meat based lasagna, and the lemon zest adds a lovely zing to this tomato-less version. With homemade pasta it tastes light and delicious with no hint of stodginess that many lasagnas have.

  • allisonsemele on November 27, 2020

    I made the veloute with homemade vegetable stock and it was incredibly delicious. The lasagna itself was good but seemed less than the sum of its parts. Maybe I under seasoned the mushrooms or something? If I make this again, I’ll add a little sausage.

  • patioweather on December 31, 2018

    I baked it at 350 degrees. Otherwise I followed the recipe exactly. It's the most time consuming recipe I've made from this book, but everyone who tasted it agreed it was worth it.

  • VineTomato on December 22, 2018

    I've never been a big lasagna fan, and this is only the third one I've cooked in my life. Wow! So I made a few swaps - rainbow chard (with sautéed stems) and spinach in place of the kale, and added a few extra wild mushrooms. The white sauce is incredible. I'm making another lasagna this week with same white sauce but introducing my veggie spag bol to replace the kale and mushrooms. No temp in my book either - 180C worked.

  • SheilaS on February 23, 2018

    This makes a delicious and rich lasagna. In my book, the recipe does not state the oven temp. 375°F works well. Do cover the pan with foil for the first 30 min or so. Also, don't be concerned if the cream sauce seems a bit thin - the noodles will absorb the liquid as they cook.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.