From Veg Hugh Fearnley-Whittingstall Serves 6

1 bunch Kale, trim bottom tips, roughly shred
2 TB Butter
1 lb Mushrooms, sliced
Sea Salt and freshly ground Black Pepper
2 Garlic cloves, finely chopped
A few sprigs of Thyme or use Eatwell Farm Thyme Salt
6 oz Lasagne Noodles, fresh is best, but dried is fine
2 TB Parmesan
A little Veg Oil

For the Béchamel Sauce:
3 cups Whole Milk
1 Bay Leaf
1 onion, coarsely chopped
1 Celery Stalk, coarsely chopped
A few Black Peppercorns
3 1/2 TB Unsalted Butter
6 1/2 TB All-purpose Flour
2 tsp Dijon Mustard
Sea Salt and freshly ground Black Pepper

Preheat oven to 350 F.  For the béchamel, heat the milk in a saucepan with the bay leaf, onion, celery and peppercorns until just below simmering.  Remove from the heat and set aside to infuse.  Put kale into a large saucepan and just cover with cold water.  Add salt.  Bring to a boil, lower the heat and simmer for 2 to 3 minutes,until just tender.  Drain well and set aside.  Heat half of the butter in a large, wide frying pan over medium heat.  Add half of the mushrooms and some salt and pepper.  Increase the heat and fry, stirring often, for 5 to 10 minutes, until the liquid released by the mushrooms has evaporated and they are starting to shrink, concentrate, and caramelize.  Stir in half of the garlic and half of the thyme, cook for a minute longer, then remove to a bowl.  

Repeat to cook the remaining mushrooms and set aside.  Gently reheat the infused milk, then strain.  Heat the butter for the béchamel in a large sauce pan.  Stir in the flour to form a smooth roux and cook gently for a minute or two.  Remove from the heat.  Add about a quarter of the hot milk and beat vigorously until smooth.  Repeat with the remaining milk, adding it in 2 or 3 lots, until you have a smooth sauce.  Return to the heat and cook for a few minutes, stirring often, allowing the sauce to bubble gently until thickened. Stir in the mustard, then add some salt and pepper.  

Stir about 1/2 the sauce into the kale; put to one side.  Spread half the remaining béchamel over the bottom of a 9 x 11 ovenproof dish.  Layer a thirs fo the lasagne noodles in the dish, then spoon the kale over the top.  Add another layer of lasagne, then the mushrooms.  Finish with a final layer of pasta and the remaining béchamel.  Scatter over the cheese and add a trickle of oil.  Bake for about 30 minutes, until golden.  Serve straight away.