Mushroom and Swiss Chard Lasagna

Serves: 6

-2 lbs. ricotta cheese
-2 eggs
-1/2 cup chopped fresh basil
-1/2 cup grated Pecorino Romano
-1/8 teaspoon nutmeg
-1/4 cup olive oil
-1 cup mushrooms sliced and sautéed
-1 cup cooked Swiss chard
-6 cup tomato sauce, reserving 2 c for serving
-12 lasagna noodles cooked to half the suggested time
-1 cup shredded mozzarella
-1 cup shredded fontina

1). Preheat oven to 375
2). In a mixing bowl combine the ricotta, Pecorino, eggs, nutmeg, olive oil, and basil
3). In a 13 x 9 baking dish, cover the bottom evenly with a thin layer of tomato sauce. Make an even layer of pasta noodles and top with half of the cheese mixture, followed by half of the chard and mushrooms. Repeat one more time, and finish with a third layer of noodles, sauce, and the shredded mozzarella and fontina
4). Bake one hour, covered with foil; BAKE an additional ten minutes uncovered
5). Divide among 6 plates and finish with hot tomato sauce.

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