Emeril’s Spinach and Mushroom Lasagna<\/a>.<\/p>\nIngredients:<\/h2>\n
Chard and Mushroom Filling:<\/strong>
\n2 tablespoons butter
\n1 tablespoon olive oil
\n1 \u00bd cups diced onion
\n2 tablespoons minced garlic
\n8 oz mushrooms
\n1 \u00bc teaspoons salt
\n10 cups chopped fresh swiss chard
\n3 cups tomato sauce
\n1 cup vegetable stock
\n\u00bc tsp freshly ground black pepper
\n2 tablespoons each chopped fresh basil, parsley, thyme, marjoram and oregano<\/p>\nCheese Filling:<\/strong>
\n3 cups low fat cottage cheese
\n\u00bc tsp nutmeg<\/p>\nTo Assemble:<\/strong>
\nVegetable oil cooking spray
\n1 pound fresh or par cooked pasta sheets, cut to fit baking dish
\n3 cups (about 12 ounces) shredded mozzarella
\n2 cups freshly grated Parmesan cheese<\/p>\nMethod:<\/h2>\n
Preheat oven to 375 degrees F.<\/p>\n
Chard Mushroom Filling:<\/strong>
\nPlace a large skillet on medium heat and add the butter and olive oil.
\nAdd the onions and saut\u00e9 until soft and translucent, 3 to 4 minutes.
\nAdd 1 the garlic, mushrooms, salt, pepper and fresh herbs.
\nContinue to cook until mushrooms are soft and wilted, 5 to 6 minutes.
\nAdd the swiss chard in batches until wilted, 3 to 4 minutes.
\nAdd 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.<\/p>\nCheese Filling:<\/strong>
\nIn a bowl, combine 1\/2 tsp salt, cottage cheese, and nutmeg.<\/p>\nTo Assemble:<\/strong>
\nCoat a 9.5″ x 13″ baking pan with olive oil.
\nArrange lasagna noodles on the bottom of the pan until most of the surface area is covered, but the noodles are not overlapping.
\nSpread a layer of the cottage cheese mixture, then the spinach mushroom filling, then 1\/3 mozzarella and Parmesan.
\nRepeat layers, ending with mozzarella and Parmesan.
\nCover with foil and bake for 45 minutes. Uncover and continue to bake until cheese bubbles and is lightly browned, about 15 minutes.<\/p>\nTo Serve:<\/strong>
\nCool at least 20 minutes before cutting.<\/p>\nYield: 6 to 8 servings<\/p>\n","protected":false},"excerpt":{"rendered":"
Swiss Chard and Mushroom Lasagna This recipe was adapted from Emeril’s Spinach and Mushroom Lasagna. Ingredients: Chard and Mushroom Filling: 2 tablespoons butter 1 tablespoon olive oil 1 \u00bd cups diced onion 2 tablespoons minced garlic 8 oz mushrooms 1 \u00bc teaspoons salt 10 cups chopped fresh swiss chard 3 cups tomato sauce 1 cup […]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"open","ping_status":"closed","template":"","meta":{"jetpack_post_was_ever_published":false,"footnotes":""},"class_list":["post-754","page","type-page","status-publish","hentry"],"jetpack_shortlink":"https:\/\/wp.me\/PhuiL-ca","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/lostvalleygardens.com\/LVGblog\/wp-json\/wp\/v2\/pages\/754","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/lostvalleygardens.com\/LVGblog\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/lostvalleygardens.com\/LVGblog\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/lostvalleygardens.com\/LVGblog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/lostvalleygardens.com\/LVGblog\/wp-json\/wp\/v2\/comments?post=754"}],"version-history":[{"count":8,"href":"https:\/\/lostvalleygardens.com\/LVGblog\/wp-json\/wp\/v2\/pages\/754\/revisions"}],"predecessor-version":[{"id":762,"href":"https:\/\/lostvalleygardens.com\/LVGblog\/wp-json\/wp\/v2\/pages\/754\/revisions\/762"}],"wp:attachment":[{"href":"https:\/\/lostvalleygardens.com\/LVGblog\/wp-json\/wp\/v2\/media?parent=754"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}