LASAGNA WITH CHARD, TOMATO SAUCE AND RICOTTA
This savory vegetarian lasagna is easy to put together. You can assemble it up to a day ahead of time, then bake it shortly before dinner.
Provided by Martha Rose Shulman
Time 1h30m
Yield Serves 4 to 6
Number Of Ingredients 11
Steps:
- Bring a large pot of generously salted water to a boil while you prepare the chard. Fill a bowl with ice water. Tear the leaves from the stems and wash thoroughly in two changes of water. Discard the stems or set aside for another purpose.
- When the water comes to a boil, add the Swiss chard leaves. Boil 1 minute (from the time the water comes back to a boil), until tender but still bright green, then remove from the water with a slotted spoon or skimmer and transfer to the ice water. Drain and squeeze out excess water. Chop coarsely and set aside. Cook the lasagna noodles in the same pot of water if not using no-boil lasagna. Remove from the pot and toss with 1 teaspoon olive oil in a bowl.
- In a wide, nonstick frying pan, heat 1 tablespoon of the olive oil over medium heat and add the garlic. Cook, stirring, just until fragrant, about 1 minute. Add the tomatoes, sugar, basil sprig, and salt (begin with 1/2 teaspoon and add more later), and bring to a simmer. Simmer, stirring often, until thick, 15 to 25 minutes, depending on the amount of juice in the pan. Taste and adjust seasonings. Remove the basil sprig. Stir in the Swiss chard and remove from the heat.
- Preheat the oven to 375ºF. Oil a square or rectangular baking dish (no bigger than 2-quart) and line the bottom with a layer of lasagna noodles. Spread half the ricotta over the noodles and half the tomato-chard sauce over the ricotta. Sprinkle 2 tablespoons Parmesan over the tomato-chard sauce. Add another layer of noodles and top with the remaining ricotta and tomato-chard sauce, and 2 tablespoons Parmesan. Finish with a layer of noodles and the remaining Parmesan. Drizzle the remaining tablespoon of olive oil over the top. Cover the dish tightly with foil. Bake 30 minutes, or until bubbling and the pasta is tender. Uncover, allow to sit for 5 minutes, and serve.
Nutrition Facts : @context http, Calories 304, UnsaturatedFat 6 grams, Carbohydrate 40 grams, Fat 11 grams, Fiber 6 grams, Protein 14 grams, SaturatedFat 4 grams, Sodium 789 milligrams, Sugar 6 grams
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Mihretab Nigussie
[email protected]This lasagna was a bit too spicy for my taste. The chard and tomato sauce were flavorful, but the ricotta was too spicy. I would make this again, but I would use less chili flakes.
Xt Izhu
[email protected]This lasagna was a bit too salty for my taste. The chard and tomato sauce were flavorful, but the ricotta was too salty. I would make this again, but I would use less salt.
Rhydian Neufeld
[email protected]This lasagna was a bit too cheesy for my taste. The chard and tomato sauce were flavorful, but the ricotta was overwhelming. I would make this again, but I would use less ricotta.
hussen hussen
[email protected]This lasagna was good, but not great. The chard and tomato sauce were flavorful, but the ricotta was a bit bland. I would make this again, but I would add more seasoning to the ricotta.
HM Mamunur Rahaman MAMUN
[email protected]This lasagna was just okay. The chard and tomato sauce were flavorful, but the ricotta was too dry. I wouldn't make this again.
Arif Ramzan Jatoi
[email protected]This lasagna was a disaster. The chard was tough, the tomato sauce was watery, and the ricotta was lumpy. I wouldn't recommend this recipe to anyone.
Ghani Umar
[email protected]This lasagna was a bit bland. The chard and tomato sauce didn't have much flavor, and the ricotta was dry. I wouldn't make this again.
JaJuan Steele
[email protected]This lasagna was amazing! The flavors were perfect, and the ricotta was so creamy. I will definitely be making this again.
Dugar Dugar
[email protected]This lasagna was delicious! The chard and tomato sauce were flavorful, and the ricotta was the perfect finishing touch. I would definitely make this again.
Robbie Picard
[email protected]I love this lasagna! The chard and tomato sauce are a great combination, and the ricotta adds a nice touch of creaminess. I would definitely recommend this recipe.
K Muslema
[email protected]This was the best lasagna I've ever had! The chard and tomato sauce were so flavorful, and the ricotta was the perfect finishing touch. I will definitely be making this again and again.
SK FYOISAL
[email protected]This lasagna was easy to make and turned out great! The chard and tomato sauce were flavorful, and the ricotta added a nice creamy texture. I would definitely make this again.
Shoaib Palari
[email protected]I made this lasagna for a party, and it was a huge success. Everyone loved it! The chard and tomato sauce were a great combination, and the ricotta added a nice touch of creaminess.
Sp Ahah
[email protected]This lasagna was delicious! The chard added a nice earthy flavor, and the tomato sauce was rich and flavorful. The ricotta was the perfect finishing touch. I would definitely recommend this recipe.
connor phillips
[email protected]I'm not usually a fan of lasagna, but this recipe changed my mind. The chard and tomato sauce were so flavorful, and the ricotta added a nice creamy touch. I'll definitely be making this again!
Lousie Harr
[email protected]This lasagna was a hit with my family! The flavors of the chard, tomato sauce, and ricotta were perfectly balanced, and the lasagna was cooked to perfection. I will definitely be making this again.