Swiss Chard Lasagna

Name: Swiss Chard Lasagna
Prep time: 1 h 30 min
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 8
Cuisine: Mediterranean, Italian, European
Ingredients: 6 Tbsps all-purpose flour; 473 milliliters fresh ricotta; 4 cloves garlic, minced; 8 servings Kosher salt and finely ground black pepper; 1 liters milk; 3 Tbsps extra-virgin olive oil; 227 grams no-boil lasagna noodles (12 noodles); 887 milliliters pound shredded mozzarella; 283 grams bunch Swiss chard (about; 1 medium yellow onion, finely chopped

Swiss Chard Lasagna might be just the main course you are searching for. Watching your figure? This vegetarian recipe has 544 calories, 29g of protein, and 30g of fat per serving. This recipe serves 8. This recipe covers 27% of your daily requirements of vitamins and minerals. This recipe is typical of Mediterranean cuisine. If you have mozzarella, olive oil, kosher salt and ground pepper, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 1 hour and 30 minutes.

Instructions

Preheat the oven to 425 degrees F.

Equipment you will use

Oven

Separate the Swiss chard stems from the leaves and finely chop the stems; you'll have about 1 1/2 cups of chopped stems.

Ingredients you will need

Swiss Chard

Heat the oil in a large, heavy saucepan over medium-high heat until hot. Then stir in the stems, garlic, onions, 1 tablespoon salt and 1 teaspoon pepper. Cook, stirring occasionally, until the vegetables are golden, about 10 minutes. Stir in the flour until combined.

Ingredients you will need

Vegetable

Garlic

Onion

Pepper

All Purpose Flour

Salt

Cooking Oil

Equipment you will use

Sauce Pan

Whisk in the milk and bring to a boil. Boil, whisking occasionally, until thickened, about 8 minutes.

Ingredients you will need

Milk

Equipment you will use

Whisk

Remove the sauce from the heat and let cool slightly.

Ingredients you will need

Sauce

Carefully puree the chard leaves in the blender with 1 1/2 cups of the sauce until smooth.

Ingredients you will need

Swiss Chard

Sauce

Equipment you will use

Blender

Pour into the saucepan and add half of the cheeses.

Equipment you will use

Sauce Pan

Spread about 1 cup of the sauce on the bottom of a 13- by 9-inch baking dish.

Ingredients you will need

Sauce

Equipment you will use

Baking Pan

Layer 3 noodles, leaving about 1/2 inch of space between them.

Ingredients you will need

Pasta

Spread another layer of sauce, 3 more noodles and another layer of sauce. Scatter half of the remaining cheeses. Continue layering the sauce and the noodles, beginning and ending with the sauce, and then sprinkle with the remaining cheeses.

Ingredients you will need

Pasta

Sauce

Cover with foil and bake until the noodles are tender when tested with a paring knife, about 30 minutes.

Ingredients you will need

Pasta

Equipment you will use

Oven

Knife

Aluminum Foil

Remove the foil and continue to bake until the cheeses are golden in spots, about 10 minutes more.

Equipment you will use

Oven

Aluminum Foil

Let the lasagna stand 15 minutes before serving.

Equipment

Ingredients

Servings:

6Tbsps

all-purpose flour 473milliliters

fresh ricotta 4cloves

garlic, minced 8servings

Kosher salt and finely ground black pepper 1liters

milk 3Tbsps

extra-virgin olive oil 227grams

no-boil lasagna noodles (12 noodles)887milliliters

pound shredded mozzarella 283grams

bunch Swiss chard (about 1medium

yellow onion, finely chopped

Recommended wine: Chianti, Trebbiano, Verdicchio

Chianti, Trebbiano, and Verdicchio are great choices 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 Casan Emma Chianti Classico with a 4.8 out of 5 star rating seems like a good match. It costs about 21 dollars per bottle.