Vegetarian lasagna with chard
Votes: 1
Time: 1 hour 30 min.
Complexity: easily
Servings: 8
Complexity: easily
Servings: 8
Nutritional value per serving:
Calories 581, total fat 31 G., saturated fats 16 G., proteins 30 G., carbohydrates 47 G., fiber 2 G., cholesterol 88 mg, sodium 854 mg, sugar 10 G.
Calories 581, total fat 31 G., saturated fats 16 G., proteins 30 G., carbohydrates 47 G., fiber 2 G., cholesterol 88 mg, sodium 854 mg, sugar 10 G.
If you're looking for a Swiss chard dish that's sure to please everyone, try this vegetarian lasagna. It's cheesy and gooey—it's irresistible! And it's a great way to add more vegetables to your family's diet. This lasagna is sure to please both adults and children.
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.
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:
- 1 bunch of chard (about 300 g)
- 3 tbsp. l. olive oil
- 4 cloves garlic, crushed
- 1 medium onion, finely chopped
- 6 tablespoons flour
- 5 cups of milk
- 200 g no-boil lasagna sheets (12 pcs.)
- 2 cups fresh ricotta
- 450 gr. grated mozzarella (3 and 3/4 cups)
We recommend
Recipes with similar ingredients: pasta lasagna, chard, ricotta cheese, milk
Cooking the dish according to the recipe:
- Preheat oven to 220°C.
- Separate the chard stems from the leaves and finely chop the stems; you'll have about 1.5 cups of chopped stems. Heat the oil in a large, heavy-bottomed saucepan over medium-high heat until hot. Then add the stems, garlic, onion, 1 tablespoon of salt, and 1 teaspoon of black pepper.
- Cook, stirring occasionally, until the vegetables are golden brown, about 10 minutes. Add the flour and stir to distribute evenly.
- Pour in the milk and bring to a boil. Cook, stirring occasionally, until the sauce thickens, about 8 minutes. Remove from heat and let cool slightly.
- Finely puree the Swiss chard leaves in a blender with 1.5 cups of the sauce until smooth. Transfer to a saucepan and add half of the cheese.
- Spread about 1 cup of sauce in the bottom of a 9 x 13-inch baking dish. Line the bottom with 3 lasagna noodles, leaving about 1/2 inch of space between them. Spread another layer of sauce, add 3 more noodles, and another layer of sauce. Sprinkle with half the remaining cheese. Continue layering the sauce and noodles, beginning and ending with the sauce, and then sprinkle with the remaining cheese.
- Cover with foil and bake until the lasagna comes out soft when pierced with a knife, about 30 minutes. Remove the foil and continue baking until the cheese is golden brown, about 10 more minutes. Let the lasagna rest for 15 minutes before serving.
Categories:
Similar recipes
