Swiss Chard and Mushroom Lasagna

Ingredients

Salt

to taste

Black pepper

to taste

Dried oregano

1 teaspoon

Tomato sauce

3 cups

Egg

1, beaten

Mozzarella cheese

2 cups, shredded

Parmesan cheese

1 cup, grated

Ricotta cheese

1 1/2 cups

Garlic

3 cloves, minced

Onion

1 medium, chopped

Mushrooms

2 cups, sliced

Swiss chard

4 cups, chopped

Lasagna noodles

12 sheets

Olive oil

2 tablespoons

Instructions

1. Preheat the oven to 375°F (190°C).
2. Cook the lasagna noodles according to package instructions until al dente. Drain and set aside.
3. In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, cooking until softened and fragrant, about 3-4 minutes.
4. Add the sliced mushrooms and chopped Swiss chard to the skillet. Cook until the mushrooms are browned and the Swiss chard is wilted, approximately 5-7 minutes. Season with salt and pepper to taste.
5. In a mixing bowl, combine the ricotta cheese, 1/2 cup of Parmesan cheese, 1 cup of mozzarella cheese, and the beaten egg. Mix until well combined.
6. Spread a thin layer of tomato sauce on the bottom of a 9x13 inch baking dish.
7. Layer 4 cooked lasagna noodles over the sauce, followed by half of the cheese mixture.
8. Spread half of the mushroom and Swiss chard mixture over the cheese layer.
9. Repeat the layers with the remaining ingredients, finishing with a final layer of tomato sauce on top.
10. Sprinkle the remaining mozzarella cheese and Parmesan cheese over the final layer of sauce, and sprinkle with dried oregano.
11. Cover the baking dish with aluminum foil and bake for 30 minutes.
12. Remove the foil and bake for an additional 15 minutes, or until the cheese is melted, bubbly, and slightly golden.
13. Allow the lasagna to cool for 5-10 minutes before slicing and serving.