foodie fridays: quick mushroom and rainbow chard lasagna
I get confused sometimes.
Usually not by things such as trying to solve derivatives because I’m smart enough to stay away from the crazy world of calculus.
I typically get confused by the simple things in life.
For instance, why do people wear shiny, bedazzled belts? What is the fascination with the Tinkerbelle sticker on the back windshield of cars? Why do people talk on their cell phones in public restrooms while they are sitting on the porcelain throne? And for the life, I can’t figure out why people watch this Honey Boo Boo character. Riddle me that, Batman.
Well, it’s a good thing this mushroom and rainbow chard lasagna recipe I’m sharing with you today isn’t confusing. Can I just state for the record, whoever came up with the oven-ready lasagna noodles gets fifty gold stars and 20 minutes of extra playtime at recess. For reals. I used to stay away from making lasagna in the past because you have to use 17 pans and it takes a trillion hours to make.
Sooooo….not the case anymore. Phew.
I whipped this lasagna up on a Sunday afternoon in between watching Breaking Bad episodes. Have you seen this show? Holy Jeez! This show is highly addictive. You need to add it to your Netflix que right meow! Anyway, I didn’t want to spend a ton of time in the kitchen and figured this mushroom and rainbow chard lasagna would be quick to make and I’d be back on the brown leather couch lickety-split.
I just sautéed up some veggies, lined a baking dish with noodles, and started layering with lots of cheese and marinara sauce. Easy peasy. The best part, this dish freezes well and can feed a crowd.
I hope you like this lasagna. Everyone has their own unique taste, some like spicy, some like lots of meats, others are vegans. Our peculiar “likes” make us who we are, which is a blessing. Otherwise, how could I have so much fun puzzling over belts, Tinkerbelle’s, and Boo Boos’s named “Honey”?
Quick Mushroom and Rainbow Chard Lasagna
2 tablespoons olive oil
2 8-ounce packages sliced baby bella mushrooms
1 large yellow onion, chopped
3 medium carrots, chopped
2 tablespoons dried Italian seasoning blend
1 bunch rainbow chard, washed, stems removed, chopped
1 teaspoon nutmeg
3 garlic cloves, minced
1 cup dry red wine
4 2/3 cups marinara sauce
1 package oven ready lasagna noodles
1 15-ounce container whole milk ricotta cheese
3 cups Mozzarella cheese, shredded
1 cup Parmesan, grated
Preheat oven to 400°F. In a large skillet, heat olive oil over high heat and saute mushrooms, carrots, onions, and Italian seasoning blend. Add rainbow chard and garlic and cook until softened. Then add wine and cook until pretty much all the liquid evaporates. Turn off heat and set aside.
In a standard 13X9 baking dish, pour 2/3 cup of the marinara sauce over on the bottom. Then grab 3 noodles and place them over the sauce.
Spread 1 cup of marinara sauce over the noodles. You will want to to top it with about 1/3 cup of ricotta, 1 cup grated cheese (mixture of mozzarella and Parmesan), and finally a 1/3 of the mushroom/chard mixture. Repeat 2 more times!! Cover with 3 more noodles. Pour the any remaining sauce over the top and sprinkle with remaining cheese. Cover baking dish with foil and bake lasagna for about 45 minutes. Then remove foil and bake for another 10 minutes until the cheese is bubbling and your on the verge of plopping your face into the dish! I would advise you to let it relax for 15 minutes before serving so you don't burn your tongue!
adapted from Bon AppetitAll images and text ©