Swiss chard lasagna

When the farm share starts in June, one of the first things we always get is lots of greens - salad greens, spinach, cabbage, kale, rainbow chard. Some of the more exotic ones are a hard sell in my house - I was enjoying rainbow chard in omelets, and sauteed in olive oil, but I couldn't inspire any enthusiasm for it. The end of the season also brings lots of greens, so I had an opportunity to try again. This recipe, inspired by Martha Stewart and the New York Times, makes Swiss chard a bit more palatable, without the elaborate assembly that lasagna normally requires.

INGREDIENTS

3 tablespoons extra-virgin olive oil
1 medium red onion, coarsely chopped
1 pound Swiss chard
5-6 cloves garlic, crushed
1/2 teaspoon red pepper flakes
1 can whole-peeled tomatoes with juices (do not drain)
8 no-boil lasagna noodles
1-2 cups of fresh whole milk ricotta cheese
Salt and pepper to taste

DIRECTIONS

Preheat oven to 375 degrees. Wash the chard and separate the leaves from the stems. Chop the onion and chard stems in to small pieces. Heat a large skillet over medium-high heat. Add 2 tablespoons oil, onion, and chard stems. Cook, stirring occasionally, until soft, about 4 minutes. Stir in chard leaves, season with salt, and cook until tender, about 2 minutes. Transfer to a plate. Wipe skillet; return to medium-high heat. Add remaining 1 tablespoon oil, garlic, and pepper flakes. Cook until fragrant, about 30 seconds. Add tomatoes with juices and simmer, breaking into pieces, until thickened, about 3 minutes. Season with salt.

Spread 1/2 cup tomato sauce in the bottom of an 8-inch square baking dish. Top with 2 lasagna noodles, 3/4 cup sauce, one-third of chard mixture, and 1 cup cheese. Repeat layering twice. Top with remaining noodles, sauce, and cheese. Loosely cover with parchment-lined foil. Bake 30 minutes. Uncover and bake until bubbly, about 15 minutes. Let cool 20 minutes, then slice and serve.

Allergens: wheat, gluten, milk
Nutrition: TBD
Cost: TBD

Adapted from: https://www.marthastewart.com/1086311/swiss-chard-lasagna &

https://cooking.nytimes.com/recipes/1016467-lasagna-with-chard-tomato-sauce-and-ricotta

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