Mushroom and chard Lasagne
A variation of a Thug Kitchen recipe I don’t make nearly enough.
Mushroom and chard Lasagne
A variation of a Thug Kitchen recipe I don’t make nearly enough.
Cooking Instructions
- 1
First up, make the tomato sauce. Chop the carrots nice and small.
- 2
And the chopped onion to a pan of oil and sauté for a few minutes. Once starting to brown add the carrot and the garlic.
- 3
Few minutes later add the oregano, chilli and salt.
- 4
After another few minutes add the tomatoes. Keep on a medium heat from here on in. You want that sauce to reduce.
- 5
As the sauce reduces, its time to move on to the ricotta. If you have a food processor blitz your sunflower seeds to a fine powder. I don’t so I used a spice/coffee grinder and that worked great.
- 6
Blend the tofu along with the ground seeds and once smooth add to a bowl along with the garlic, oil, salt and lemon. Mix well then add the nutritional yeast.
- 7
Next up- filling! Chop your mushrooms nice and thin and add to a big pan of hot oil. I used a wok. Meanwhile prepare the chard. After 5 mins add the chard to the pan until wilted.
- 8
Assembly time. Cooks choice. I went sauce, pasta, ricotta, filling, pesto, pasta, sauce, ricotta, filling, pesto, ricotta, sauce.
- 9
Top with sliced tomato and bake for ~30 mins at 200°C. Enjoy!
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