Swiss Chard, Tomato, & Ricotta Lasagna Recipe

Step by Step Method

Step 1

NOTE - Lasagna Noodles ... I used the Barilla brand; however, there are many NO BOIL or OVEN READY brands available these days. The goal is - you need 3 layers of noodles to cover a 9x9" dish. You can use sheets, flat noodles, or curly edged noodles; etc. Just check how many noodles are in the box you are buying. Also, you can use the classic lasagna noodles too (the ones you boil). They all work fine. But, you need 3 layers of pasta - 3 whole sheets, 6 noodles, or 9 noodles. It all depends on the brand and size you decide to use. I have found 1/2 lb usually works.

Step 2

Lasagna Noodles ... Now, if using classic lasagna noodles; simply boil according to package directions, in plenty of salted water. If using the NO BOIL noodles; I still like to soak them. I think by soaking them a few minutes, they tend to soak up less of the sauce; also, it lends for a 'more tender' lasagna. Simply add very HOT tap water to your 9x9" pan along with 2-3 noodles or a sheet at a time. Soak, just a couple of minutes. Remove to a sheet pan or your counter, on a sheet of parchment paper to cool and dry. Continue until all the noodles are done. This only takes a few minutes; and worth it. Also, the noodles are now soft and easy to cut if needed in order to fit in the pan. Then, dump out the water, dry the pan; and, it's ready to use.

Step 3

Cheese ... Simply mix the ricotta, pesto, salt, and pepper together; then, set to the side. Go easy on the salt and pepper; and, make sure to taste.

Step 4

Chard ... First, I like to use chard; however, you can use kale, or even spinach for this dish. Swiss chard like kale, or any hearty greens have TOUGH stems. Now, if you hold the leaf from the top; you can literally make a fist around the stem - pull straight down ... and, it completely cleans the leaves off the stem. Or, you can use a knife to cut the stem out. Either way - you don't want the stems. However, the stems can be frozen and used in a vegetable broth; or, really finally diced in a stew or soup. Once the leaves are removed from the stem, you need to chop them.

Step 5

Saute ... You need a medium size saute pan for this (non stick preferred). Bring to medium heat; and, add the olive oil, shallots, sun dried tomatoes, and red pepper flakes. Then, saute stirring often for 2 minutes. Next, add the garlic and swiss chard - making sure to stir until everything is well combined. Add the tomatoes, sugar, salt and pepper - bring to a light boil - then, reduce to low, and simmer (on medium low heat) covered for 15-20 minutes. As the sauce cooks, check if you need to re-season.

Step 6

Lasagna ... I like to line my 9x9" pan with parchment paper; then, lightly season with a little non-spray spray - on the sides too. If you don't use parchment paper; make sure to at least season with olive oil or a non-stick spray.

Step 7

Layers ... Add your first layer of noodles (cut if necessary; after they are soaked, they;re easy to cut); then, 1/3 of the ricotta/pesto mix, half of the tomato/chard sauce, and 3 tablespoons of the parmesan cheese. Repeat (noodles, ricotta/pesto, tomato/chard sauce, parmesan). Finish with the remaining noodles, 2 remaining tablespoons of parmesan cheese; and, finish with the mozzarella.

Step 8

Bake ... Tightly cover with foil; then, bake on the middle shelf, in a 375 degree oven for 30-35 minutes. The last 10 minutes, I uncover it, so the cheese gets nice and brown. Then, remove from the oven, lightly cover with that same piece of foil; and, let it rest a good 5-10 minutes before serving.

Step 9

Serve and ENJOY! ... As with any good Italian meal - serve with crusty bread. But, for this dish ... rather than a salad; I like to serve with roasted squash, egg plant or portabello mushrooms. And, like any lasagna ... it freezes great.