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Hey everyone, it is John, welcome to my recipe site. Today, I’m gonna show you how to make a special dish, mushroom and chard lasagne. It is one of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

Mushroom and chard Lasagne is one of the most well liked of recent trending meals on earth. It’s appreciated by millions daily. It’s easy, it’s quick, it tastes delicious. They are nice and they look wonderful. Mushroom and chard Lasagne is something which I have loved my entire life.

Your Personalized Streaming Guide—Get Recommendations & Build Your Watchlist Now Heat oil in nonstick skillet over med-high heat. Mushroom and chard Lasagne A variation of a Thug Kitchen recipe I don't make nearly enough. #vegan. Drain, pressing out all water, then chop coarsely. Heat oil in nonstick skillet over medium-high heat.

To get started with this particular recipe, we have to first prepare a few ingredients. You can have mushroom and chard lasagne using 22 ingredients and 9 steps. Here is how you can achieve it.

The ingredients needed to make Mushroom and chard Lasagne:

1. Get Tomato Sauce
2. Prepare 3 medium carrots (or 5 small)
3. Make ready 6 cloves garlic
4. Make ready 1 medium onion
5. Take 3 cans chopped tomatoes
6. Make ready 1 tablespoon oil
7. Make ready 1 tablespoon oregano
8. Make ready 1/2 teaspoon chilli flakes
9. Take Pinch salt
10. Take Tofu Ricotta
11. Take 80 g sunflower seeds
12. Make ready 2 blocks firm tofu
13. Take 2 tablespoons oil
14. Make ready 6 cloves garlic
15. Prepare 2 tablespoons lemon juice
16. Prepare 40 g nutritional yeast
17. Take Pinch salt
18. Get Filling
19. Get 500 g mushrooms
20. Make ready Bunch Swiss chard
21. Prepare Pinch salt
22. Make ready 1 jar basil pesto

Add a tablespoon of olive oil, the chard stems and a quarter-teaspoon of salt, and saute for five minutes, until soft. Add half the chard leaves, cook for one to two minutes, stirring, until they. Throw in the spinach and stir until the heat of the pan wilts the leaves. They will sizzle, the pan will dry and then they let out juices.

Steps to make Mushroom and chard Lasagne:

1. First up, make the tomato sauce. Chop the carrots nice and small.
2. 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.
3. Few minutes later add the oregano, chilli and salt.
4. After another few minutes add the tomatoes. Keep on a medium heat from here on in. You want that sauce to reduce.
5. 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. 1. 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.
6. 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.
7. Assembly time. Cooks choice. I went sauce, pasta, ricotta, filling, pesto, pasta, sauce, ricotta, filling, pesto, ricotta, sauce.
8. Top with sliced tomato and bake for ~30 mins at 200°C. Enjoy!

Throw in the spinach and stir until the heat of the pan wilts the leaves. They will sizzle, the pan will dry and then they let out juices. Mushroom and silverbeet (chard) lasagne Recently, Michelle Bridges of the Australian version of Biggest Loser has been publishing some really delish sounding recipes in the Sunday Life magazine in The Age. I have been collecting them for a while, and finally got around to making one on the weekend. I selected Michelle's Mushroom and Silverbeet Lasagne.

So that is going to wrap this up for this exceptional food mushroom and chard lasagne recipe. Thank you very much for reading. I am confident that you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!