Swiss Chard Lasagna

Name: Swiss Chard Lasagna
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 4
Cuisine: Mediterranean, Italian, European
Ingredients: 473 milliliters ounces asiago cheese, shredded (about; 1 large egg; 2 Tbsps chopped fresh basil; 4 cloves garlic, sliced; 59 milliliters heavy cream; 4 servings Kosher salt and freshly ground pepper; 3 Tbsps extra-virgin olive oil, plus more for brushing; 6 no-boil lasagna noodles; 2 Tbsps grated parmesan cheese; 237 milliliters ricotta cheese; 59 milliliters ounces fresh mozzarella cheese, shredded (about; 1 bunch Swiss chard, finely chopped, leaves and stems separated

The recipe Swiss Chard Lasagn Head to the store and pick up parmesan cheese, egg, heavy cream, and a few other things to make it today. To use up the egg you could follow this main course with the Rose Levy Beranbaum's Chocolate Tomato Cake with Mystery Ganache as a dessert. It works well as a main course.

Instructions

Preheat the oven to 350 degrees F. Soak the lasagna noodles in a bowl of hot water until they begin to soften, about 10 minutes. Meanwhile, heat the olive oil in a large skillet over medium heat.

Ingredients you will need

Lasagne Noodles

Olive Oil

Water

Equipment you will use

Frying Pan

Bowl

Oven

Add the chard stems and garlic and cook until golden, about 4 minutes.

Ingredients you will need

Garlic

Swiss Chard

Add the chard leaves and cook until wilted, about 3 more minutes.

Ingredients you will need

Swiss Chard

Mix the ricotta, cream, egg, parmesan, basil, 1/2 teaspoon salt, and pepper to taste in a small bowl.

Ingredients you will need

Parmesan

Ricotta Cheese

Pepper

Basil

Cream

Salt

Egg

Equipment you will use

Bowl

Brush a 2-quart baking dish with oil and add 3 noodles in a single layer. Top with half of the ricotta mixture, chard and asiago. Repeat with the remaining noodles, ricotta mixture, chard and asiago. Cover with foil and bake until the cheese melts, about 20 minutes.

Ingredients you will need

Pasta

Ricotta Cheese

Asiago Cheese

Cheese

Swiss Chard

Cooking Oil

Equipment you will use

Baking Pan

Oven

Aluminum Foil

Remove the foil, sprinkle with mozzarella and bake until bubbly and golden, about 5 more minutes.

Ingredients you will need

Mozzarella

Equipment you will use

Oven

Aluminum Foil

Photograph by Antonis Achilleos

Equipment

Ingredients

Servings:

473milliliters

ounces asiago cheese, shredded (about 1large

egg 2Tbsps

chopped fresh basil 4cloves

garlic, sliced 59milliliters

heavy cream 4servings

Kosher salt and freshly ground pepper 3Tbsps

extra-virgin olive oil, plus more for brushing 6

no-boil lasagna noodles 2Tbsps

grated parmesan cheese 237milliliters

ricotta cheese 59milliliters

ounces fresh mozzarella cheese, shredded (about 1bunch

Swiss chard, finely chopped, leaves and stems separated

Recommended wine: Chianti, Trebbiano, Verdicchio

Chianti, Trebbiano, and Verdicchio are my top picks for Italian. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. The Rodano Vigna Viacosta Chianti Classico with a 4.4 out of 5 star rating seems like a good match. It costs about 30 dollars per bottle.