lasagne

SWISS CHARD AND MUSHROOM LASAGNE

SWISS CHARD AND MUSHROOM LASAGNE

The weather is slowly starting to turn, we even had to put the heating on in the mornings, it has been rather cold in the morning. Walking the dog today I had to brace myself against a very icy wind. No, I am not complaining, I am looking forward to cooking comfort foods. Vegan mac and cheese, bean goulash, curries and chillies, soups and of course lasagne.


swiss-chard-lasagna

My Swiss chard lasagne serves 6 people generously and has a fraction of the traditional lasagne calories and fat. There is no traditional white sauce (butter, flour, milk), no cheese, no meaty sauce. You may ask whats left? Delicious tomato sauce, ”meaty” mushrooms, ricotta like Swiss chard and tofu layer. And to top it off my “cheese” cashew and tofu sauce with a sprinkling of pine nuts. You can make this dish totally oil free or if you wish you can use 1-2 Tbs of oil. I am giving the option in the recipe. I used 1 tbs to saute the mushrooms but my tomato sauce was made without any oil.

I have also used whole wheat lasagne noodles. I didn’t cook them first but decided to let the lasagne stand for about a hour before baking it. The key to soft noodles is to make sure the tomato sauce is not too thick, I have also used the mushroom liquid that leeched out during cooking, I spooned some over each mushroom layer. Apart from moistening the noodles it adds extra mushroom flavour to the dish.

This is a perfect recipe to get the kids involved in. My daughter enjoyed making the Swiss chard layer and layering the actual lasagne. I will admit the end result didn’t look as neat as I would have liked but there are times I have to let go of being a control freak in my kitchen. Rough edges or not it tasted great.


SWISS CHARD AND MUSHROOM LASAGNA
Serves 6

ingredients
500g (1lb3oz) chestnut (brown) mushrooms, sliced
1tbs rapeseed oil (optional)
12 whole meal dried lasagne sheets
2 Tbs pine nuts
2 Tbs rapeseed oil (optional)
tomato sauce
1 tbs rapeseed oil (optional)
1 onion, finely chopped
2 garlic cloves, finely chopped
1 Tbs tomato puree
2 tins of chopped tomatoes
1tsp oregano
125ml (1/2 cup) water

Swiss chard tofu layer
400-440g (1lb) Swiss chard
300 (10oz) g firm tofu
1 tsp dried onion
1/2 tsp garlic
1 Tbs nutrition yeast
salt to taste

“cheese” sauce
100g (3 1/2 oz) tofu
125ml (1/2 cup) cashews
125ml (1/2cup) water
1 tsp each dried garlic and onion powder
salt to taste



swiss-chard-layerchardlasagna

method

  1. First make your tomato sauce. In a medium sauce pan, heat about 60ml (1/4) cup of water or 1 Tbs rapeseed oil. Cook the onion and garlic till softened. Next add the tomato puree, cook for a minute.
  2. Next add the rest of the ingredients and cook for about 20-30minutes.
  3. Make the Swiss chard layer. Wash the Swiss chard thoroughly, than roughly chop it. Put all the chard into a large pot with a lid and cook till wilted. This should take just a few minutes. You don’t need to add any extra water as there should be enough residual water from washing the chard.
  4. When the Swiss chard has wilted, tip it into a large colander. Using the back of a large spoon squeeze out as much of the liquid from the chard as you can.
  5. Put the chard and all the rest of the ingredients for the Swiss chard layer into a food processor. Process till well combined and has a texture of ricotta cheese. Set aside.
  6. Next cook the mushrooms. Heat 60ml(1/4 cup) water or 1 Tbs rapeseed oil in a large frying pan. Cook the mushrooms till softened, about 5-8minutes.
  7. To make the "cheese"sauce put all the “cheese” sauces into a blender and process till smooth. Set aside.
  8. Now assemble the lasagne.Use a baking dish that is large enough to fit 3 lasagne noodles side by side (I have to snip off the corners of the lasagne noodles to fit them in snuggly). Start with 1/4 of the tomato sauce. Lay 3 lasagne noodles on top of the sauce. Next spread 1/3 of the Swiss chard mixture, 1/3 of mushrooms and another 1/4 of the tomato sauce. Continue with the noodles and rest of the layer until everything is used up. The last layer should be lasagne noodles.
  9. Top the lasagne with the “cheese” sauce and sprinkle pine nuts on the top.
  10. Bake in 180C oven for 40min. Let sit for about 10min before serving this will make it easier to serve the lasagne.

Ready for the oven
chardlasagna2
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