Swiss Chard Lasagna
This Swiss Chard Lasagna is equally suited for meatless Monday, Sunday evening dinner, or a potluck. A vegetarian family feast, it's a great way to make use of beautiful Swiss Chard and get a veggie-packed dinner while you are at it. No Swiss Chard? You can sub fresh or frozen spinach instead.
- 1 tablespoon extra-virgin olive oil
- 2 medium onions, chopped (or 3-4 shallots)
- 2 garlic cloves, minced
- 4 medium carrots, peeled and grated (about 3/4 of a pound)
- 1 teaspoon dried Italian herbs
- 1 (28-ounce can) crushed tomatoes
- 2 teaspoons honey or sugar
- salt to taste
- Freshly ground pepper to taste
- 1 batch pasta sauce (recipe above) in a pinch? use your favorite jarred sauce to save time, you will need about 28 ounces
- 9 oven-ready lasagna noodles
- 1 bunch Swiss Chard, rinsed and ends trimmed off
- freshly ground pepper to taste
- 1 15-ounce container Ricotta whole or skim-your choice
- 1 piece whole nutmeg (or use 1/8 - 1/4 teaspoon ground)
- 1 ounce Parmesan cheese, grated
- 1 1/2 cups shredded Mozarella cheese plus more as desired
Make Pasta Sauce
Heat olive oil in a Dutch oven or large saute pan with lid over medium heat. Add onion and saute for about 5 minutes. Add garlic and carrot and saute for another 3 minutes or so. Add the canned tomato, Italian herbs, and honey and bring to a simmer. Cover and simmer for another 20 minutes or so, while prepping the rest of lasagna.
Preheat the oven to 400 degrees F.
Fill a large pot or saucepan halfway with water and bring to a boil. Add 1 teaspoon of salt and the Swiss Chard. Cover and simmer for 5 minutes. Carefully transfer the chard to a pasta strainer to drain the water and let cool.
Once the chard has cooled a bit, transfer to a cutting board and chop. Season with about 1/8 teaspoon salt and pepper to taste.
Add the chard and ricotta to a large mixing bowl. Grate about 1/4 teaspoon of fresh nutmeg and 1-2 tablespoons Parmesan onto the mixture. Use a wooden spoon or spatula to combine.
Spread about 1/2 cup of pasta sauce onto the bottom of an 8.5 x 11 glass or ceramic dish. Top with 3 lasagna noodles. Next add about 1/3 of the ricotta mixture, about 1/2 cup mozzarella cheese, and then about 3/4 cup pasta sauce. Repeat this 3 times total, but on the last layer put the remaining pasta sauce under the mozzarella cheese. Grate any remaining Parmesan cheese onto the top. (You can make it this far in advance and refrigerate until ready to bake if desired).
Cover with foil and bake for 45 minutes or until bubbling and cheese is melted. Remove foil for the last 10 minutes.