This recipe was adapted from Emeril’s Spinach and Mushroom Lasagna.
Chard and Mushroom Filling:
2 tablespoons butter
1 tablespoon olive oil
1 ½ cups diced onion
2 tablespoons minced garlic
8 oz mushrooms
1 ¼ teaspoons salt
10 cups chopped fresh swiss chard
3 cups tomato sauce
1 cup vegetable stock
¼ tsp freshly ground black pepper
2 tablespoons each chopped fresh basil, parsley, thyme, marjoram and oregano
3 cups low fat cottage cheese
¼ tsp nutmeg
Vegetable oil cooking spray
1 pound fresh or par cooked pasta sheets, cut to fit baking dish
3 cups (about 12 ounces) shredded mozzarella
2 cups freshly grated Parmesan cheese
Preheat oven to 375 degrees F.
Chard Mushroom Filling:
Place a large skillet on medium heat and add the butter and olive oil.
Add the onions and sauté until soft and translucent, 3 to 4 minutes.
Add 1 the garlic, mushrooms, salt, pepper and fresh herbs.
Continue to cook until mushrooms are soft and wilted, 5 to 6 minutes.
Add the swiss chard in batches until wilted, 3 to 4 minutes.
Add the tomato sauce and vegetable stock and simmer for 3 to 4 minutes, or until the sauce reaches your desired consistency. Remove the pan from heat and set aside.
In a bowl, combine 1/2 tsp salt, cottage cheese, and nutmeg.
Coat a 9.5″ x 13″ baking pan with olive oil.
Arrange lasagna noodles on the bottom of the pan until most of the surface area is covered, but the noodles are not overlapping.
Spread a layer of the cottage cheese mixture, then the spinach mushroom filling, then 1/3 mozzarella and Parmesan.
Repeat layers, ending with mozzarella and Parmesan.
Cover with foil and bake for 45 minutes. Uncover and continue to bake until cheese bubbles and is lightly browned, about 15 minutes.
Cool at least 20 minutes before cutting.
Yield: 6 to 8 servings