Mushroom and Swiss Chard Lasagna

• 12 lasagna noodles, cooked
• 1 tablespoon olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 8 ounces mushrooms, sliced
• 1 bunch Swiss chard, stems removed and leaves chopped
• 1 can (28 ounces) crushed tomatoes
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 2 cups béchamel sauce
• 2 cups shredded Swiss cheese
• 1/2 cup grated Parmesan cheese

Steps

1. 1 Preheat oven to 375°F.
2. 2 In a large skillet, heat olive oil over medium heat. Add onion and garlic, sauté until translucent.
3. 3 Add mushrooms and cook until browned. Stir in Swiss chard until wilted.
4. 4 Mix in crushed tomatoes and oregano. Season with salt and pepper. Simmer for 10 minutes.
5. 5 Spread a thin layer of béchamel in the bottom of a 9x13 inch baking dish.
6. 6 Layer 3 noodles over the sauce, followed by a third of the vegetable mixture, béchamel, and Swiss cheese.
7. 7 Repeat layers twice more, ending with a layer of noodles.
8. 8 Top with remaining béchamel and sprinkle Parmesan cheese on top.
9. 9 Cover with foil and bake for 25 minutes. Remove foil and bake another 20 minutes until bubbly and golden.
10. 10 Let stand for 10 minutes before slicing.

Equipment

• 9x13 inch baking dish
• Large skillet
• Oven

Variations

• Add crumbled cooked sausage for a meaty twist.
• Use spinach in place of Swiss chard for a milder flavor.

Substitutions

• Substitute béchamel with ricotta for a traditional touch.
• Use mozzarella instead of Swiss cheese for a different melt.

Pairings

• Red wine
• Sparkling water with lemon

Nutrition

Tips

• For a make-ahead option, assemble the lasagna and refrigerate overnight before baking.
• Add a sprinkle of fresh basil before serving for extra flavor.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a 350°F oven until warmed through.

Freezing: Freezes well for up to 3 months. Thaw overnight in the fridge and bake covered until heated through.

Serving Suggestions

• Serve with a fresh green salad
• Pair with garlic bread

FAQ