Swiss Chard and Mushroom Lasagna

Ingredients

• Salt and pepper - To taste
• Dried oregano - 1 teaspoon
• Tomato sauce - 2 cups
• Egg - 1
• Mozzarella cheese - 2 cups, shredded
• Parmesan cheese - 1/2 cup, grated
• Ricotta cheese - 1 cup
• Garlic - 3 cloves, minced
• Onion - 1, chopped
• Mushrooms - 8 ounces, sliced
• Swiss chard - 1 bunch, stems removed and leaves chopped
• Lasagna noodles - 12 sheets

Instructions

1. Preheat the oven to 375°F.
2. Cook the lasagna noodles according to package instructions. Drain and set aside.
3. In a large skillet, heat some olive oil over medium heat. Add the onion and garlic and cook until softened.
4. Add the mushrooms and Swiss chard to the skillet. Cook until the mushrooms are browned and the Swiss chard is wilted. Season with salt and pepper.
5. In a bowl, combine the ricotta cheese, Parmesan cheese, mozzarella cheese, and egg. Mix well.
6. Spread a thin layer of tomato sauce on the bottom of a baking dish.
7. Place a layer of cooked lasagna noodles on top of the sauce.
8. Spread half of the cheese mixture over the noodles.
9. Top with half of the mushroom and Swiss chard mixture.
10. Repeat the layers with remaining ingredients, ending with a layer of tomato sauce on top.
11. Sprinkle dried oregano over the sauce.
12. Cover the baking dish with foil and bake for 30 minutes.
13. Remove the foil and bake for an additional 15 minutes, or until the cheese is melted and bubbly.
14. Let the lasagna cool for a few minutes before serving.