Mushroom Rainbow Chard Gruyere Lasagna recipes

Ingredients

• 1 tbsp. olive oil
• 1 large yellow onion, diced
• 6 cloves garlic, mined
• 2 pints baby bella mushrooms, sliced
• 2 large portabello mushroom caps, chopped
• 1 tbsp. kosher salt
• 1 tsp. ground pepper
• 1 tbsp. olive oil
• 2 bunches rainbow chard, greens only, sliced into thin ribbons (reserve the stalks for other uses – pasta sauces, stocks, tacos, etc.)
• 1/4 cup chicken stock (or water)
• 30 oz. ricotta cheese
• 1 cup freshly grated Parmesan cheese
• 1 lb. whole wheat, no-boil lasagna
• lasagne
• 2 oz. aged Gruyere, freshly grated

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