Hey everyone, it’s Drew, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, mushroom and chard lasagne. It is one of my favorites food recipes. This time, I will make it a bit tasty. This will be really delicious.
Mushroom and chard Lasagne is one of the most favored of current trending foods in the world. It’s simple, it is quick, it tastes delicious. It’s enjoyed by millions every day. Mushroom and chard Lasagne is something which I have loved my whole life. They are fine and they look fantastic.
For béchamel sauce: Bring milk and bay leaf to simmer in medium saucepan; remove from heat. Melt butter in heavy large saucepan over medium-low heat. Heat a medium saucepan over medium heat.
To get started with this recipe, we have to first prepare a few components. You can cook mushroom and chard lasagne using 22 ingredients and 9 steps. Here is how you cook it.
The ingredients needed to make Mushroom and chard Lasagne:
- Make ready Tomato Sauce
- Prepare 3 medium carrots (or 5 small)
- Get 6 cloves garlic
- Take 1 medium onion
- Take 3 cans chopped tomatoes
- Prepare 1 tablespoon oil
- Get 1 tablespoon oregano
- Get 1/2 teaspoon chilli flakes
- Get Pinch salt
- Get Tofu Ricotta
- Prepare 80 g sunflower seeds
- Prepare 2 blocks firm tofu
- Take 2 tablespoons oil
- Get 6 cloves garlic
- Prepare 2 tablespoons lemon juice
- Take 40 g nutritional yeast
- Make ready Pinch salt
- Get Filling
- Get 500 g mushrooms
- Get Bunch Swiss chard
- Take Pinch salt
- Get 1 jar basil pesto
Drain, pressing out all water, then chop coarsely. Freeze option: Cool unbaked lasagna; cover and freeze. To use, partially thaw in refrigerator overnight. Lift soaked noodles from water, pat dry and arrange on top of lasagna.
Steps to make Mushroom and chard Lasagne:
- First up, make the tomato sauce. Chop the carrots nice and small.
- 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.
- Few minutes later add the oregano, chilli and salt.
- After another few minutes add the tomatoes. Keep on a medium heat from here on in. You want that sauce to reduce.
- 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.
- 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.
- 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.
- Assembly time. Cooks choice. I went sauce, pasta, ricotta, filling, pesto, pasta, sauce, ricotta, filling, pesto, ricotta, sauce.
- Top with sliced tomato and bake for ~30 mins at 200°C. Enjoy!
Combine ricotta, egg whites, and egg in bowl. Spread half the ricotta over the noodles and half the tomato-chard sauce over the ricotta. One sheet fitted my lasagne dish perfectly but I only managed two sheets with the amount of mushroom/spinach mix. I didn't find the mixture had too much liquid. I took the pan off the heat and let the spinach wilt in the residual heat.
So that is going to wrap this up for this special food mushroom and chard lasagne recipe. Thank you very much for reading. I am confident you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
