Swiss Chard Lasagna with Fresh Tomato-Basil Sauce

  • Active Time 25m
  • Total Time 1h 20m

10 servings

ingredients

  • For Lasagna Sheets:
  • 1 recipe Fresh Pasta (see recipe)
  • For Filling:
  • 1 pound Swiss chard, trimmed, rinsed, coarsely chopped
  • 3 garlic cloves
  • 3 tablespoons extra-virgin olive oil
  • 1 tablespoon water
  • 3 cups ricotta cheese
  • 2 large eggs
  • 3 1/2 cups Fresh Tomato-Basil Sauce (see recipe)
  • 5 1/2 ounces Parmigiano Reggiano, finely grated

Companion recipe: Fresh Pasta Fresh Tomato-Basil Sauce

directions

FOR LASAGNA SHEETS:

Follow method for making Fresh Pasta and forming pasta sheets. Cut pasta into 5x15-inch sheets and let dry just slightly, about 10 minutes. Fill large bowl with cold water. Cook pasta in large pot of boiling salted water until just tender but still firm to bite, about 1 1/2 minutes. Using pasta insert, transfer pasta from boiling water to cold water. Drain. Shake excess water from pasta and lay pasta atop clean dry kitchen towels.

FOR FILLING: Place Swiss chard in large pot over medium heat. Cover and cook until chard wilts but is crisp-tender, stirring occasionally, about 10 minutes. Remove from heat; drain any excess liquid. Transfer chard to large bowl. Season lightly with salt. Set aside.

Meanwhile, 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. Mix ricotta cheese and garlic mixture into cooked chard in large bowl. Season to taste with salt and pepper. Mix in eggs.

TO ASSEMBLE LASAGNA:

Position rack in center of oven and preheat to 400 degrees F. Line bottom and sides of 15-by-10-inch baking dish with pasta sheets, overlapping sheets slightly. Spread 1/3 cup ricotta mixture over pasta sheets. Spoon generous 1/2 cup Fresh Tomato-Basil Sauce evenly over ricotta mixture. Sprinkle with generous 1/4 cup Parmigiano. Repeat layering 3 times. Cover with pasta sheets. Spoon remaining tomato sauce over, and sprinkle with remaining Parmigiano. Drizzle remaining 2 tablespoons olive oil atop lasagna.

Bake lasagna uncovered until top is deep golden and sauce bubbles, about 45 minutes. Remove from oven; cool slightly before serving.

Recipe reprinted by permission of Publisher. All rights reserved.

RecID 6371

nutrition information per serving

421 calories; 21g total fat; 141mg cholesterol; 566mg sodium; 36g carbohydrates; 3g fiber; 23g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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