Ingredients for Mushroom And Swiss Chard Lasagna
- 10 oz chopped Swiss chard
- 1 tbsp olive oil
- 1 lb sliced cremini mushrooms
- 1/4 tsp garlic powder
- Crushed Red Pepper Flakes
- 1/2 cup marinara sauce (optional)
- salt and pepper to taste
- 1 large egg
- 15 oz ricotta cheese
- 1/2 cup grated Parmesan cheese plus extra for topping
- 12 or 16 no-boil lasagna noodles
- 2 cups shredded mozzarella cheese
- 1/4 cup chopped fresh parsley
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How to Make Mushroom And Swiss Chard Lasagna
- Preheat oven to 375°F (190°C).
- Cook lasagna noodles according to package directions. If using 12 noodles, set aside 3 noodles per layer; if using 16 noodles, set aside 4 noodles per layer.
- While noodles cook, sauté 1 tbsp olive oil in a large skillet over medium heat. Add 1 lb sliced mushrooms and cook until softened, about 5-7 minutes.
- Add 10 oz chopped Swiss chard (or 16 oz frozen spinach, thawed and squeezed dry) to the skillet and cook for another 3-5 minutes, until wilted.
- In a large bowl, combine 15 oz ricotta cheese, 1/2 cup grated Parmesan cheese, 1 large egg, 1/4 cup chopped fresh parsley, 1/4 tsp garlic powder, salt and pepper to taste.
- Spread a thin layer of ricotta mixture in the bottom of a 9x13 inch baking dish. Top with a layer of lasagna noodles, then half of the mushroom and Swiss chard mixture, and a sprinkle of mozzarella cheese.
- Repeat layers: ricotta mixture, noodles, mushroom mixture, mozzarella cheese.
- Top with remaining noodles and the remaining ricotta mixture. Sprinkle generously with mozzarella cheese and Parmesan cheese.
- Cover the baking dish with foil and bake for 30 minutes.
- Remove foil and bake for another 20-30 minutes, or until bubbly and cheese is golden brown.
- Let stand for 10-15 minutes before slicing and serving.
Nutrition Information (Approximate per serving)
Sodium
37 g
Sugar
45g
Fat
54g
Carbs
7g
