Oven-ready lasagna noodles, or your favorite lasagna noodles cooked according to package instructions
4 tablespoons olive oil, divided
5 tablespoons butter, divided
2 garlic cloves, sliced thin
2 shallots, minced
1½ pounds of your favorite mushrooms, 3-4 different types, all stemmed, cleaned, sliced
2 sprigs fresh tarragon, leaves removed, chopped
¼ cup finely chopped Italian parsley
¼ cup flour
8 cups kale
2½ cups milk
2½ cups grated fresh parmesan cheese, divided
3 cups fresh ricotta cheese
2 cups grated mozzarella cheese
Salt and pepper
Heat 2 tablespoons olive oil and 1 tablespoon butter in a large sauté pan until the butter foams. Add the garlic and cook for 1 minute. Add the mushrooms and cook, stirring occasionally until the moisture has cooked-off of the mushrooms and they and golden brown. Add the tarragon and parsley, season with salt and pepper and set aside until ready to build the lasagna.
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Meanwhile, heat one tablespoon of the remaining olive oil in a large sauté pan over medium-high heat. Add 4 cups of the kale and sauté until softened, about 3-4 minutes. Remove and season with salt and pepper. Repeat with the remaining olive oil and kale. Once the kale is cool enough to handle, using cheesecloth or a lint-free dish towel, wring out as much liquid as possible and roughly chop the kale. Mix with the ricotta. Set aside until ready to build the lasagna.
Meanwhile in a small pot, melt the remaining 4 tablespoons of butter. Add the flour and cook over medium-heat, stirring, for 3-4 minutes. Whisk in the milk and cook, stirring, until the mixture comes to a boil and the milk thickens. Taste to make sure the flour taste has been cooked out, cook for 1-2 more minutes if necessary. Whisk in ½ cup parmesan cheese and season with salt and pepper. Set aside until ready to build the lasagna.
Begin layering your favorite lasagna or casserole dish with 1/3 of the béchamel.
Place the pasta, overlapping on top of the béchamel, then follow with 1/3 of the kale-ricotta mixture, spread nice and evenly, top with 1/3 of the mushrooms then a little of the parmesan and mozzarella cheeses. Keep layering until you finish with the ingredients.
Spray a sheet of aluminum foil with nonstick cooking spray (so the cheese doesn’t stick) and cover the lasagna completely. Bake in a preheated 375˚F oven for 45 minutes. Uncover and continue baking just until the cheese is golden brown, about 10-15 more minutes. Place a baking sheet tray on the rack under the lasagna to catch any drippings from the lasagna. You can line the sheet tray with aluminum foil for easy clean-up. Allow to cool for 15 minutes before serving.