Serving amount:
  • Fresh lasagna sheets
  • 1 cheddar piece
  • 1 ATLAS cheese sauce tub
  • 1 mushrooms bag
  • 1 radish bunch*
  • 1 Tuscan kale bunch
  • 1 red onion*
  • 1 parsley bunch*

Pantry staples: Olive oil, salt, cooking oil

Allergens: Wheat, gluten, dairy, egg, onion 

Specialised equipment: Small baking dish, grater 

Chef's note: Originating from Tuscany in Italy, tuscan kale is known as cavolo nero in Italian which means ‘black cabbage’. Other names it can be called include dinosaur kale due to its scaled bumpy appearance. Extra lasagna sheets can be frozen for later use

* Use half of the onion in this dish and the other half in the tomato salad.

* Parsley is to be split across other dishes so please read each recipe carefully. 


1. Prepare the ingredients 

Always read the recipe in full before you begin. Preheat the oven to 180C fan forced. Wash the vegetables. Thinly slice the onion*, radish, mushroom, 1 teaspoon of parsley leaves* per person and about 1/4 cup of kale leaves per person. Grate the cheddar cheese. Keep some of the kale leaves whole, removing the tough stem. 

2. Cook the mushrooms 

Heat a splash of cooking oil in a frying pan over high heat. Add the onions and mushrooms and cook for 3 minutes, stirring often, or until softened. 

3. Add the kale leaves 

Add the whole kale leaves and cook for 2 minutes, stirring often, or until the kale wilts and becomes vibrant in colour. 

4. Heat the cheese sauce 

Add the cheese sauce to a saucepan and cook over low heat for 1-2 minutes, slowly whisking, or until the cheese sauce has a runny consistency. Do not cook on high heat as it might cause the sauce to split. Do not boil. 

5. Layer the lasagna 

Place a small portion of the cheese sauce on the bottom of a small baking dish. Add a layer of the lasagna sheet then top with some of the mushroom mixture. Top with some of the cheese sauce and repeat the process until you use all the mushroom mixture. Finish with a layer of cheese sauce. You may have lasagna sheets leftover. 

6. Cook the lasagna 

Sprinkle the top layer of the lasagna with the cheddar cheese and place in the preheated oven for 10 minutes or until the cheese is golden. 

7. Make the salad 

Meanwhile, combine the sliced kale, radish and half of the parsley. Season to taste with olive oil and salt. 

8. To serve 

Divide the lasagna and salad between serving plates. Sprinkle with the remaining parsley.