After a week off nursing a cold I got back into cooking with the Swiss Chard Lasagna with Ricotta and Mushrooms. The recipe starts with a bechamel sauce, which is a traditional French white sauce. It is made from milk, bay leaf, butter, flour, salt, nutmeg, and clove. The lasagna is layered with lasagna noodles, bechamel sauce, and a Swiss chard and mushroom mixture. Trying to be a nice wife, I left out the mushrooms on Shaun's side. The problem I had with this meal was that I used lasagna noodles that weren't the kind that cook well in the oven, so it was a bit crunchy. The flavor of everything together was quite good, though!
Yumminess: 8 out of 10
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