Swiss Chard Lasagna

  • 1 pound Swiss chard, trimmed, rinsed, coarsely chopped
  • 3 garlic cloves
  • 1 tablespoons extra-virgin olive oil
  • 1 tablespoon water
  • 3 cups ricotta cheese
  • 2 large eggs
  • 3 1/2 cups tomato sauce
  • 5 1/2 ounces Parmigiano Reggiano, finely grated
  •  Fresh Lasagna sheets
  1. Position rack in center of oven and preheat to 400 degrees.
  2. Place Swiss chard in large pot over medium heat. Cover and cook until chard wilts but is crisp-tender, stirring occasionally, about 10minutes. Remove from heat; drain any excess liquid. Transfer chard to large bowl. Season lightly with salt. Set aside.
  3. Combine garlic, 1 tablespoon olive oil and 1 tablespoon water in small saucepan and bring to boil. Cook over medium heat until garlic is tender and water has evaporated, about 4 minutes. Remove from heat.
  4. Mix ricotta cheese and garlic mixture into cooked chard in large bowl.
  5. Season to taste with salt and pepper. Mix in eggs.
  6. Line bottom and sides of 15×10-inch baking dish with pasta sheets, overlapping sheets slightly. Spread 1/3 cup ricotta mixture over pasta sheets. Spoon generous 1/2 cup tomato sauce evenly over ricotta mixture. Sprinkle generously with 1/4 cup Parmigiano. Repeat layering 3 times. Cover with pasta sheets. Spoon remaining tomato sauce over, and sprinkle with remaining Parmigiano.
  7. Bake lasagna uncovered until top is deep golden and sauce bubbles, about 45 minutes. Remove from oven; cool slightly before serving. Enjoy!

Swiss Chard from Hepworth Farm, Urban Oaks Farm, and Rogowski Farm

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