Swiss Chard Lasagna

4-6
Servings
10m
Prep Time
20-25m
Cook Time
30m
Ready In


"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."

Original recipe yields 4-6 servings
OK
  • FOR VEGETABLE SAUCE
  • FOR CHEESE
  • Garnish

Nutritional

  • Serving Size: 1 (502.8 g)
  • Calories 963.3
  • Total Fat - 66.7 g
  • Saturated Fat - 37.8 g
  • Cholesterol - 188.2 mg
  • Sodium - 874.5 mg
  • Total Carbohydrate - 28.7 g
  • Dietary Fiber - 3.9 g
  • Sugars - 10.2 g
  • Protein - 63.8 g
  • Calcium - 1870.3 mg
  • Iron - 1.6 mg
  • Vitamin C - 31.9 mg
  • Thiamin - 0.3 mg

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

Rest ... Remove from the oven; and, lightly cover with foil. Let it rest a good 10 minutes before serving.

Step 8

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.

Tips & Variations


No special items needed.

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