So good! Hubby liked it so much. I made a few changes. I used boiled lasagna noodles (and not the no-cook). I cooked the mushrooms (sliced) and I added the chard when the mushrooms had cooked, and let them wilt. I made my own sauce. I used mixed cheese (Italian style) instead of mozzarela.
A definite make again!
Loved this! Highly recommend. Put half recipe in 8x8 pan for our dinner and lunch tomorrow, the other pan I froze. I sautéed mushrooms quite awhile and thoroughly dried noodles as I dislike it when the filling slips off. Next time, I will use the entire bunch of Swiss chard, and do as another reviewer- put chard on top of mushrooms to wilt. Save myself a dish to wash. Also, used black pepper instead of crushed red because grandkids are sensitive, and reduced amount by half. Thank you for sharing.
Excellent! My only changes were to chop the chard and blanche for only a minute or so. I also sautéed the baby bellas longer than called for till they were very tender. I also added a handful of chopped fresh basil to the ricotta mixture. This was delicious, and a great way to use up chard. I actually used a good bit more than the one pound of chard called for because I had a large bunch