Teresa's Recipes
Swiss Chard and Mushroom Lasagna
Dive into this delightful Swiss Chard and Mushroom Lasagna, a vegetarian masterpiece that's as pleasing to the eye as it is to the palate. Layers of tender lasagna noodles are interspersed with a vibrant mix of earthy mushrooms and nutrient-rich Swiss chard, all enveloped in a luscious blend of three cheeses. Each bite is a harmonious blend of flavors, enhanced by aromatic garlic and fresh herbs. This dish is not only a feast for the senses but also a celebration of wholesome ingredients, perfect for family gatherings or a cozy dinner at home. Historically, lasagna is believed to have originated in Ancient Greece, evolving over centuries into the Italian classic we know today, embodying comfort and tradition.
Ingredients
- to taste Salt
- to taste Black pepper
- 1 teaspoon Dried oregano
- 3 cups Tomato sauce
- 1, beaten Egg
- 2 cups, shredded Mozzarella cheese
- 1 cup, grated Parmesan cheese
- 1 1/2 cups Ricotta cheese
- 3 cloves, minced Garlic
- 1 medium, chopped Onion
- 2 cups, sliced Mushrooms
- 4 cups, chopped Swiss chard
- 12 sheets Lasagna noodles
- 2 tablespoons Olive oil
Dietary Notes
- Servings: 8
- Dish Type: Main Course
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Calories: 400
- Fat: 18g
- Carbs: 45g
- Protein: 20g
- Sodium: 600mg
- Sugar: 6g
Instructions
- Preheat the oven to 375°F (190°C).
- Cook the lasagna noodles according to package instructions until al dente. Drain and set aside.
- 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.
- 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.
- 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.
- Spread a thin layer of tomato sauce on the bottom of a 9x13 inch baking dish.
- Layer 4 cooked lasagna noodles over the sauce, followed by half of the cheese mixture.
- Spread half of the mushroom and Swiss chard mixture over the cheese layer.
- Repeat the layers with the remaining ingredients, finishing with a final layer of tomato sauce on top.
- Sprinkle the remaining mozzarella cheese and Parmesan cheese over the final layer of sauce, and sprinkle with dried oregano.
- Cover the baking dish with aluminum foil and bake for 30 minutes.
- Remove the foil and bake for an additional 15 minutes, or until the cheese is melted, bubbly, and slightly golden.
- Allow the lasagna to cool for 5-10 minutes before slicing and serving.
Tips
- For an extra kick, add a pinch of red pepper flakes to the mushroom and Swiss chard mixture.
- Feel free to substitute the Swiss chard with spinach or kale if preferred.
- This lasagna can be made ahead of time and stored in the refrigerator overnight before baking for a hassle-free meal.