Kale lasagna

400 g mushroom

1 onion

2 cloves garlic

2 table spoons butter

200 g kale

400 cream cheese

4 dl milk

1 dl grated cheese

salt and pepper

200 g fresh lasagna plates

1 dl walnuts

Heat up the oven to 225 degrees Celsius. Slice the mushroom. Peel and slice the onion and the garlic. Fry the mushroom in the butter for a few minutes. Add the onion and the garlic and fry until soft. Place in a bowl. Cut the kale and fry for 3-5 minutes. Mix the cream cheese, milk grated cheese and salt and pepper. Add the mushroom and the kale. Grease a tin and make layers of lasagna plates and the kale mixture. Finish with a layer of mixture. Sprinkle walnuts on top. Cook in the oven for 25-30 minutes.