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Before you jump to Mushroom and chard Lasagne recipe, you may want to read this short interesting healthy tips about How to Elevate Your Mood with Food.

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Cold water fish are great for eating if you wish to beat back depression. Salmon, herring, tuna fish, mackerel, trout, and so on, they’re all loaded with omega-3 fatty acids and DHA. DHA and omega-3s are two things that truly help the grey matter in your brain work a lot better. It’s true: consuming a tuna fish sandwich can really help you fight back depression.

So you see, you don’t need to eat junk food or foods that are not good for you so you can feel better! Try a few of these hints instead.

We hope you got insight from reading it, now let’s go back to mushroom and chard lasagne recipe. To make mushroom and chard lasagne you need 22 ingredients and 9 steps. Here is how you achieve it.

The ingredients needed to prepare Mushroom and chard Lasagne:

1. Get Tomato Sauce
2. Get 3 medium carrots (or 5 small)
3. Provide 6 cloves garlic
4. Take 1 medium onion
5. Get 3 cans chopped tomatoes
6. Take 1 tablespoon oil
7. You need 1 tablespoon oregano
8. Take ¹⁄₂ teaspoon chilli flakes
9. Provide Pinch salt
10. Take Tofu Ricotta
11. Take 80 g sunflower seeds
12. Get 2 blocks firm tofu
13. Take 2 tablespoons oil
14. Get 6 cloves garlic
15. Get 2 tablespoons lemon juice
16. You need 40 g nutritional yeast
17. Prepare Pinch salt
18. Use Filling
19. Provide 500 g mushrooms
20. Take Bunch Swiss chard
21. Use Pinch salt
22. You need 1 jar basil pesto

Instructions to make Mushroom and chard Lasagne:

1. First up, make the tomato sauce. Chop the carrots nice and small.
2. And the chopped onion to a pan of oil and sauté for a few minutes. Once starting to brown add the carrot and the garlic.
3. Few minutes later add the oregano, chilli and salt.
4. After another few minutes add the tomatoes. Keep on a medium heat from here on in. You want that sauce to reduce.
5. As the sauce reduces, its time to move on to the ricotta. If you have a food processor blitz your sunflower seeds to a fine powder. I don’t so I used a spice/coffee grinder and that worked great. 1. Blend the tofu along with the ground seeds and once smooth add to a bowl along with the garlic, oil, salt and lemon. Mix well then add the nutritional yeast.
6. Next up- filling! Chop your mushrooms nice and thin and add to a big pan of hot oil. I used a wok. Meanwhile prepare the chard. After 5 mins add the chard to the pan until wilted.
7. Assembly time. Cooks choice. I went sauce, pasta, ricotta, filling, pesto, pasta, sauce, ricotta, filling, pesto, ricotta, sauce.
8. Top with sliced tomato and bake for ~30 mins at 200°C. Enjoy!

Heat a large skillet over medium-high heat. Repeat twice, then top with a final layer of noodles and the last of the béchamel and parmesan. Garnish each piece of lasagne with some fresh thyme leaves. And enjoy, along with a simple side salad. Add a tablespoon of olive oil, the chard stems and a quarter-teaspoon of salt, and saute for five minutes, until soft.

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