Irish Independent - Weekend Magazine - - Recipes -

This is a break from the tra­di­tional lasagne, which has a lot of el­e­ments and in­volves a lot of cook­ing. Of course, a clas­sic lasagne is lovely, but this veg­gie ver­sion is quick, easy and just as tasty.

Serves 6-8


400g rain­bow chard

400g chest­nut mush­rooms

3 cloves of gar­lic

Sea salt and freshly ground black pep­per

50g but­ter

1 tbsp fresh thyme leaves

A small hand­ful of fresh flat-leaf pars­ley leaves, chopped 200g hard goat’s cheese, such as aged Ard­sal­lagh 2 medium or­ganic eggs

300g buf­falo ri­cotta

300ml sin­gle cream

¼ tsp freshly grated nut­meg

Zest of ½ a small lemon

180g dried lasagne sheets


1. Pre­heat the oven to 180ºC fan/gas 6.

2. Wash the chard, re­move the heavy stalks and shred

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