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Print this Recipe    L Mushroom Chard

Mushroom and Swiss Chard Lasagna
Serves 8.

4 cups fresh mushrooms, sliced
2 large bunches Swiss chard, remove stalk but keep leaf halves intact
2 Tbs dry white wine
1 32 oz jar tomato and basil sauce
Fresh asiago cheese, grated
1 package White Wave firm tofu
1/2 cup fresh Italian parsley, chopped
1 Tbs crushed garlic
Salt and pepper to taste
6 slices spinach lasagna pasta, cooked according to package directions

Steam the mushrooms and Swiss chard together with the white wine
in a large covered soup pot until the water has cooked out of the
mushrooms, about 10 minutes. Drain. Separate the mushrooms and
Swiss chard and set aside.

In a separate bowl, mash the tofu with a fork until it has the
consistency of ricotta cheese. Mix in the crushed garlic, salt and
pepper, and the parsley. Set aside.

Grease the bottom and sides of a glass lasagna pan with olive oil.
Make two laye rs as follows: 3 strips of the pasta, 1/2 tofu mixture,
1/2 mushrooms, 1/2 Swiss chard leaves, 1/2 tomato sauce, 1/2 asiago
cheese. Bake uncovered at 350 degrees for about 35 minutes.


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