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I’m a big fan of any kind of baked and bubbly casserole, capsule especially one covered in melty, browned cheese. And even more if that cheese is an aged Gruyere. Last week I was craving lasagna, but didn’t have the traditional ingredients on hand. Don’t you hate when that happens? Not to be downtrodden, I used whatever I had around and made this mushroom, rainbow chard and Gruyere lasagna.
Portabllo and baby bella mushroom are sauteed with onions until browned and almost caramelized, then layered with whole wheat lasagna and Rainbow Chard, ricotta and Parmesan. Cover everything with shredded Gruyere cheese and bake. Definitely much simpler than a traditional lasagna, and much more weeknight-friendly.
While I loved the richness of the mushrooms, I think I used too many. Next time, I’ll use half the amount and add some spicy Italian sausage or ground beef. I’m posting the recipe as I made it below, but am asking you all for any recommendations. What do you think this lasagna needs?
Mushroom, Rainbow Chard & Gruyere Lasagna
You can assemble the lasagna up to 24 hours in advance, then pop it in the oven half hour before your ready to eat.
1 tbsp. olive oil
1 large yellow onion, diced
6 cloves garlic, mined
2 pints baby bella mushrooms, sliced
2 large portabello mushroom caps, chopped
1 tbsp. kosher salt
1 tsp. ground pepper
1 tbsp. olive oil
2 bunches rainbow chard, greens only, sliced into thin ribbons (reserve the stalks for other uses – pasta sauces, stocks, tacos, etc.)
1/4 cup chicken stock (or water)
30 oz. ricotta cheese
1 cup freshly grated Parmesan cheese
1 lb. whole wheat, no-boil lasagna
2 oz. aged Gruyere, freshly grated
Preheat the oven to 375°. Set a large skillet over medium-high heat. Once it’s hot, add the olive oil, then the onions. Saute the onions for 5 – 7 minutes, or until soft and starting to brown. Add the garlic and saute for another minute, then add the mushrooms and continue to cook for 7 – 8 minutes, or until the mushrooms are slightly browned, but not soggy. Remove the contents of the skillet to a bowl.
Return the skillet to the heat and add another tablespoon of olive oil and the ribbons of rainbow chard and stock. Saute for 5 minutes, or until the chard just begins to wilt, then remove from heat and stir in the ricotta and Parmesan.
Now you can begin assembling your lasagna. Place half of the mushroom mixture at the bottom of a 13 x 9 casserole dish. Add a layer of noodles, then place half of the ricotta mixture over the noodles. Another layer of noodles, then the remainder of the mushrooms. Another layer of noodles, then the remainder of the ricotta mixture. Last layer of noodles on top, then cover with the shredded Gruyere.
Bake for 30 – 35 minutes, or until the cheese is browned and crisp. Cut into portions and serve immediately with a big, green salad.
Makes 6 – 8 servings.