Lasagna with Swiss chard

Votes: 1

Time: 40 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 796, total fat 50 G., saturated fats 26 G., proteins 48 G., carbohydrates 39 G., fiber 3 G., cholesterol 167 mg, sodium 1522 mg, sugar 4 G.

This vegetarian lasagna has no meat sauce, but it's loaded with juicy Swiss chard and four types of cheese—ricotta, Parmesan, mozzarella, and Asiago—for a rich, complex flavor. This lasagna is packed with healthy fiber and incredibly chewy. It's irresistible!

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

6 no-boil lasagna sheets
3 tbsp olive oil + extra for greasing
1 bunch Swiss chard, finely chopped (leaves removed from stems)
4 cloves garlic, thinly sliced
1 cup ricotta
1/4 cup heavy cream
1 large egg
2 tbsp. l. grated parmesan
2 tablespoons chopped fresh basil
200 gr. grated Asiago cheese (about 2 tbsp.)
60 gr. grated mozzarella (about 1/4 cup)

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: pasta lasagna, chard, ricotta cheese, eggs, cream, Asiago cheese, mozzarella cheese, basil

Cooking the dish according to the recipe:

Preheat oven to 175°C.
Soak the lasagna noodles in a bowl of hot water until they begin to soften, about 10 minutes. Meanwhile, heat the olive oil in a large skillet over medium heat. Add the chard stems and garlic and sauté until golden, about 4 minutes.

Add the chard leaves and cook until wilted, about 3 more minutes.
In a small bowl, combine ricotta, cream, egg, Parmesan, basil, 1/2 teaspoon salt and black pepper to taste.
Grease a 2-quart baking dish and line it with 3 lasagna noodles in a single layer. Top with half of the ricotta, Swiss chard, and Asiago mixture.
Repeat with the remaining noodles, ricotta mixture, Swiss chard, and Asiago. Cover with foil and bake until the cheese is melted, about 20 minutes. Remove the foil, sprinkle with mozzarella, and bake until golden brown, about 5 more minutes.

Categories:

recipe / Calorie content of prepared meals / Simple casserole recipes / Summer dishes / Main courses / Pasta / Eggs and dairy products / / Food Network - recipes