Alice is

cooking Kale, Mushroom & Chestnut Open Lasagne (with walnut dukkah)

February 20, 2014



There’s a real trend for everything to be open right now.

Open air theatres, open house weekends, open Facebook accounts, open toed shoes, open university, open relationships…

While a little openness goes a long way, too much can make you want to lie down in a dark room with your phone turned off.  I’ve got a recipe that embraces the good parts of being open. Unlock the padlock to the larder, cast off the shackles of time and embrace the open lasagne…

This recipe has a creamy mushroom, chestnut and kale filling. It’s topped with a walnut dukkah which is a lovely mix of toasted nuts, sesame seeds and spices. The dukkah changes the dish from very good to very good with glitter on top.

Since discovering dukkah, I throw it over everything; salads, eggs, soups, pasta. I’d probably throw some in the bath, it’s that good.

The main thing about this method of making lasagne is that it is just so quick and ridiculously easy. All the joy of lasagne, but without the hour and a half in the oven. It also looks real priddy and you can change up the fillings as you please. Hey, what can we say? I’m just really open like that…


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