This will become a regular dish for me. I loved it. I gave it 4 stars only because I made a few changes: I used a full 15 oz container of ricotta (instead of 1 c) and it was just the right amount. I used 1 1/2 c of parmesan cheese (not 1 c) and used a mix of prepared sauce and crushed tomatoes. Also, the chard cooks down a lot so I might add more next time. I used 9 lasagna noodles-- 3 on each layer. It fit perfectly on a 9 x 13 pan.
Dorothy Pinson created this recipe to use the chard growing abundantly in her vegetable garden. You can make the lasagna through step 4 up to 1 day ahead; cover and chill.
Yield: Makes 10 to 12 servings
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Amount per serving
- Calories: 194
- Calories from fat: 34%
- Protein: 10g
- Fat: 7.2g
- Saturated fat: 3.7g
- Carbohydrate: 23g
- Fiber: 2.1g
- Sodium: 437mg
- Cholesterol: 18mg
- 1 package (8 oz.) dried lasagna
- 1 pound red or green chard
- 1 cup ricotta cheese
- Salt and pepper
- 1 onion (about 8 oz.), peeled and chopped
- 1 clove garlic, peeled and pressed or minced
- 1 tablespoon olive oil
- 3 cans (14 1/2 oz. each) crushed tomatoes
- 1 1/2 teaspoons dried basil
- 1 1/2 teaspoons teaspoons dried oregano
- 1 cup shredded parmesan cheese
- 1. In a 5- to 6-quart pan over high heat, bring 3 quarts water to a boil. Add lasagna and cook, stirring occasionally to separate noodles, until barely tender to bite, about 10 minutes. Drain pasta, immerse in cold water until cool, and drain again. Cover loosely.
- 2. Meanwhile, rinse and drain chard. Trim and discard discolored stem ends. Thinly slice stems crosswise and coarsely chop leaves. In a 4- to 6-quart pan over high heat, bring about 1 cup water to a boil. Add chard, reduce heat, and simmer, stirring occasionally, until stems are tender-crisp to bite, 4 to 6 minutes. Drain, extracting as much water as possible with the back of a spoon. In a bowl, mix chard with ricotta; add salt and pepper to taste.
- 3. In the same pan over medium-high heat, stir onion and garlic in oil until limp, about 10 minutes. Add tomatoes, basil, and oregano; cover and simmer to blend flavors, about 15 minutes. Add salt and pepper to taste.
- 4. Cover bottom of a 9- by 13-inch baking dish with a third of the noodles, then half the chard mixture, spreading it level to edges of dish. Spoon a third of the tomato sauce over chard mixture and sprinkle with a third of the parmesan. Repeat layers of noodles, chard mixture, sauce, and cheese. Cover with remaining noodles, then remaining tomato sauce and cheese.
- 5. Bake in a 350° regular or convection oven until hot in the center and bubbling at edges, 25 to 30 minutes. Let stand 10 minutes before serving.
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