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Hello everybody, it is me, Dave, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, mushroom and chard lasagne. One of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

Mushroom and chard Lasagne is one of the most well liked of current trending foods in the world. It’s enjoyed by millions daily. It is simple, it’s quick, it tastes delicious. Mushroom and chard Lasagne is something that I’ve loved my entire life. They’re fine and they look wonderful.

Heat oil in nonstick skillet over med-high heat. Lasagna doesn't need to contain meat to be hearty. This one is layered with roasted mushrooms, sauteed Swiss chard and four cheeses. It's a great main dish to serve to company (vegetarians and.

To begin with this recipe, we must prepare a few ingredients. You can have mushroom and chard lasagne using 22 ingredients and 9 steps. Here is how you can achieve that.

The ingredients needed to make Mushroom and chard Lasagne:

1. Prepare Tomato Sauce
2. Get 3 medium carrots (or 5 small)
3. Get 6 cloves garlic
4. Make ready 1 medium onion
5. Take 3 cans chopped tomatoes
6. Make ready 1 tablespoon oil
7. Take 1 tablespoon oregano
8. Get 1/2 teaspoon chilli flakes
9. Prepare Pinch salt
10. Take Tofu Ricotta
11. Prepare 80 g sunflower seeds
12. Get 2 blocks firm tofu
13. Prepare 2 tablespoons oil
14. Prepare 6 cloves garlic
15. Make ready 2 tablespoons lemon juice
16. Make ready 40 g nutritional yeast
17. Take Pinch salt
18. Take Filling
19. Get 500 g mushrooms
20. Prepare Bunch Swiss chard
21. Make ready Pinch salt
22. Prepare 1 jar basil pesto

Few minutes later add the oregano, chilli and salt. Lift soaked noodles from water, pat dry and arrange on top of lasagna. Spread half of chard mixture over pasta, then half of mushrooms. Drop half of ricotta over in dollops and spread in even layer.

Steps to make Mushroom and chard Lasagne:

1. First up, make the tomato sauce. Chop the carrots nice and small.
2. And the chopped onion to a pan of oil and sauté for a few minutes. Once starting to brown add the carrot and the garlic.
3. Few minutes later add the oregano, chilli and salt.
4. After another few minutes add the tomatoes. Keep on a medium heat from here on in. You want that sauce to reduce.
5. As the sauce reduces, its time to move on to the ricotta. If you have a food processor blitz your sunflower seeds to a fine powder. I don’t so I used a spice/coffee grinder and that worked great. 1. Blend the tofu along with the ground seeds and once smooth add to a bowl along with the garlic, oil, salt and lemon. Mix well then add the nutritional yeast.
6. Next up- filling! Chop your mushrooms nice and thin and add to a big pan of hot oil. I used a wok. Meanwhile prepare the chard. After 5 mins add the chard to the pan until wilted.
7. Assembly time. Cooks choice. I went sauce, pasta, ricotta, filling, pesto, pasta, sauce, ricotta, filling, pesto, ricotta, sauce.
8. Top with sliced tomato and bake for ~30 mins at 200°C. Enjoy!

Spread half of chard mixture over pasta, then half of mushrooms. Drop half of ricotta over in dollops and spread in even layer. Top lasagna with a last layer of pasta sheets, remaining white sauce and Fontina cheese. Heat a large skillet over medium-high heat. Remove from pan with a slotted spoon.

So that is going to wrap it up with this exceptional food mushroom and chard lasagne recipe. Thank you very much for your time. I am confident that you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!