CHARD AND RICOTTA LASAGNE
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.
400g rainbow chard
400g chestnut mushrooms
3 cloves of garlic
Sea salt and freshly ground black pepper
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