Chard and Mushroom Lasagna

 Prep Time:  25 min
 Cooking Time:    30 min
 Servings:  6 people  

Contributed by: Laura Moore

  • 12 Lasagna Pasta Strips
  • 1 cup Tomato Sauce
  • 1 cup Veganrella, or Soy cheese, grated
  • 1 bunch Chard, chopped
  • 1 medium Yellow Onion
  • 1 pint Mushrooms, sliced

Place a large pot of lightly salted water to boil over high heat. In a medium-size frying pan, sauté the onions for 5-6 minutes over medium heat, until they begin to brown. Mix in the mushrooms, and continue to sauté another 4-5 minutes, until they are cooked.

Once water boils, add the strips of pasta to the pasta pot, one piece at a time. Swirl the strips around 2-3 times during cooking, to help prevent sticking. Once cooked, pour through strainer, and rinse with cold water until cooled. Cut pasta strips to fit an 8X8, or 9X9, casserole dish, and place one layer at bottom of dish. Distribute all of the raw, chopped chard evenly over this layer, and spoon half of the tomato sauce over top. Top with another layer of trimmed, cooked pasta.

Now create an even, filling layer of onions and mushrooms, and spoon on the remaining tomato sauce. Cover this with a third layer of pasta, and generously cover with grated veganrella or soy cheese. Place into 350 degree, preheated oven, and bake for 25-30 minutes, or until top is golden brown. Remove from oven, and allow to cool for ten minutes before cutting, and serving.

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