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We hope you got benefit from reading it, now let's go back to mushroom and chard lasagne recipe. You can have mushroom and chard lasagne using 22 ingredients and 9 steps. Here is how you cook that.
The ingredients needed to cook Mushroom and chard Lasagne:
- Provide of Tomato Sauce.
- Use 3 of medium carrots (or 5 small).
- Get 6 cloves of garlic.
- Use 1 of medium onion.
- Take 3 cans of chopped tomatoes.
- Prepare 1 tablespoon of oil.
- Use 1 tablespoon of oregano.
- Use 1/2 teaspoon of chilli flakes.
- You need Pinch of salt.
- Prepare of Tofu Ricotta.
- Provide 80 g of sunflower seeds.
- Use 2 blocks of firm tofu.
- Provide 2 tablespoons of oil.
- Take 6 cloves of garlic.
- Prepare 2 tablespoons of lemon juice.
- Use 40 g of nutritional yeast.
- You need Pinch of salt.
- You need of Filling.
- Use 500 g of mushrooms.
- Take Bunch of Swiss chard.
- Provide Pinch of salt.
- Provide 1 jar of basil pesto.
Instructions 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..
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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!.
Heat a large skillet over medium-high heat. Repeat twice, then top with a final layer of noodles and the last of the béchamel and parmesan. Garnish each piece of lasagne with some fresh thyme leaves. And enjoy, along with a simple side salad. Add a tablespoon of olive oil, the chard stems and a quarter-teaspoon of salt, and saute for five minutes, until soft.
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