This is a very special dish that is near and dear to my heart. It was first made for me by my friend
So it is fitting that it is named after her.
In a large saucepan over medium heat, add
Put the butternut on a roasting tray and lightly coat with
In a small frying pan over medium to high heat, add the butter and mushrooms and fry for about 10 minutes until they are golden brown. Add the rosemary and fry for another minute. Add half the cream to the pan. Let it simmer for 1 minute, then remove from the heat and set aside.
In a large frying pan over high heat, add
In a large mixing bowl, add the Swiss chard and lemon zest. Crumble the ricotta into the bowl and toss with the Swiss chard.
Add the butternut to a large lasagne dish and pat down to make a compact flat layer. Top with four ladles of tomato sauce. Add the lasagne sheets by lining them up next to each other to make one even layer. You do not need to soak the lasagne first, it will cook out when you bake the dish.
Add the mushrooms on top of the lasagne layer. Smooth out to all corners of the dish. Add the Swiss chard on top. Pack it down and get as much in as you can. It wilts when you bake it so won’t take up nearly as much space.
Now add another layer of lasagne sheets followed by a layer of aubergine discs. Assemble it so that it makes a full layer. Cover with the rest of the tomato sauce and then pour over the rest of the cream. Finally cover with the mozzarella slices. Don’t be shy and make sure you don’t miss a spot. Sprinkle half the Parmesan over the top.
Bake for 35–40 minutes. Keep an eye on the cheese so it doesn’t burn, but let it get a bit crispy. Serve with an extra sprinkling of Parmesan.
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