Before you start, take out all the ingredients for this recipe (see picture above) and rinse any raw grains, herbs or vegetables.

STEP 1

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Preheat your oven to 220°C / 200°C fan and take out a large casserole dish or an oven-proof deep pan, along with a roasting tray.

STEP 2

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Dice the chestnut mushrooms into 0.5-1cm cubes. Remove any tough stems from the kale and tear the leaves into bite-sized pieces.

STEP 3

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Place your casserole dish or ovenproof pan over medium-high heat and drizzle in some olive oil. Add the chestnut mushrooms and cook until they turn golden brown. Once the mushrooms are ready, drain the black lentils and add them to the pan along with the lasagne ragu sauce and 100m water. Stir well and bring the mixture to a boil.

STEP 4

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Break the lasagne sheets into 3–4 pieces each and add them to the ragu sauce, ensuring they are evenly distributed. Push the lasagne down beneath the surface of the liquid, then cover the dish with a lid or aluminium foil and bake in the oven for 10 minutes.

Alternatively, you can prepare the ragu in a saucepan in Step 3, then transfer it to an ovenproof dish and layer the sauce with whole lasagne sheets instead of breaking them into smaller pieces and stirring them into the sauce. Place in the oven and bake for 20 minutes.

STEP 5

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In the meantime, place the prepared kale on a roasting tray, drizzle with olive oil, and season well with salt and pepper.

Once the lasagne has baked for 10 minutes (or 20 minutes if you are using whole sheets), remove it from the oven, pour over the miso bechamel, and return it to the oven for another 10 minutes, uncovered. At the same time, place the roasting tray with the seasoned kale on the lower rack, checking after 5 minutes to ensure it's doesn't burn.

Once the top of the miso bechamel is golden and the kale has crispy edges, remove both from the oven.

STEP 6

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To serve, divide the lasagne and crispy kale between two plates. Enjoy!