January 13, 2017
Comfort Food, Dinner, Main Dish,
Pasta, Lasagna, Fruit, Tomato, Vegetables, Swiss Chard, Italian, North American, Freezer (OAMC), Make-Ahead, Small Batch Cooking, Entertaining, Fall/Autumn, Sunday Dinner, Winter, Oven Bake, Stove Top, No Eggs, Vegetarian, Canned Tomatoes more
Add toRecipe Book
Add toShopping List
"This is a bit of a twist on a classic lasagna. It makes a 8x8" pan. So, I find it is the perfect recipe for 1-2 people. Plus, it freezes great too; so, perfect for a couple of leftovers. It isn't a deep dish; or, overly cheesy like some recipes - it's just a bit lighter; but, equally as good. And, it is a meatless dish too; which is great for those 'Meatless Mondays.' Now, the original recipe did not add mozzarella; but, I think adding a little mozzarella really adds a lot of flavor to the dish. Again, this is optional."
Swiss Chard and Tomatoes ... In a large saute pan; add the olive oil; and, bring to medium heat. Add the onion, garlic, red pepper flakes, Italian seasoning, salt, and a light pinch of pepper; and, saute for 1 minute - stirring often. Then, add the tomatoes, swiss chard, sugar; and saute 3-4 minutes - just until the greens begin to wilt. Reduce to a simmer (medium low heat) for 15-20 minutes; and, cook until the sauce begins to thicken, and the greens are tender. As the tomato/green mix simmers; prepare your pasta.
Pasta - * Note Lasagna ... You can use no boil or regular pasta. I prefer the ones with the flat (non curly) edges. If using regular pasta; cook according to package directions, in plenty of salt water, until al dente. I prefer to use the 'No Boil' noodles. I actually just use the pan I plan to cook them in. Just add hot tap water; and soak for 10 minutes as you prepare the filling. Then, drain and transfer to a piece of parchment paper, or a paper towel to cool. It's easy and works great.
Cheese ... Add the ricotta, basil, olive oil, nutmeg, a pinch of both salt and pepper; and, mix to combine. Taste, and adjust the seasoning according to your tastes. Set to the side.
Lasagna Pan Prep ... Line the pan with parchment paper. One piece across the bottom horizontally and, up the sides plus a couple of inches. Then, use another piece vertically, from top to bottom. This makes it easy to remove the lasagna from the pan; and, it keeps the pan clean too. It isn't necessary; but, suggested.
Lasagna Layers ... 1) Add a few tablespoons of the tomato/chard sauce to the bottom of the pan, just a light coating. Then add the noodles. Because you soaked the noodles; you can easily cut them to fit, if necessary. Usually, I find 3 noodles fit perfectly. Remember, you will need 3 layers of noodles. 2) Top the noodles with 1/2 of the ricotta mix, 2 tablespoons + 1 teaspoon parmesan cheese; 1/3 of the fresh mozzarella (optional). 3) Then, repeat ... noodles, ricotta, parmesan, and mozzarella. 4) Then, the final layer - noodles, parmesan, mozzarella; and, the breadcrumbs - simply toss the breadcrumbs with the olive oil, and sprinkle over the top.
Bake ... Cover with foil; and, bake in a preheated 350 degree oven, middle shelf, for 30-35 minutes. Remove the foil; then, cook an additional 10-15 minutes until golden brown and bubbly.
Rest ... Remove from the oven; and, lightly cover with foil. Let it rest a good 10 minutes before serving.
Serve and ENJOY! ... Garnish with plenty of parsley and basil; and, serve with roasted cauliflower or carrots; and the classic garlic bread. Normally, I would serve a salad; but, there is lots of swiss chard in the dish ... so, I stick with some 'veggies' on the side.
When the goblins are out and the night is upon us, hunger strikes in and these...
Just as the title says, this shrimp recipe roundup brings you tons of shrimp. Everything...
There is nothing quite like the smells and memories of fresh baked cookies. Serve them...
Recipe Stories / Blog
For those who like Japanese food, this is just like your California roll. Just,...
A simple yet flavorful dish that’s both easy to make and wonderful to eat.