Best 5 Swiss Chard And Caramelized Onion Lasagna Recipes

SWISS-CHARD LASAGNA

Steps:

• Preheat oven to 375 degrees. Heat a large skillet over medium-high heat. Add 2 tablespoons oil, onion, and chard stems. Cook, stirring occasionally, until soft, about 4 minutes. Stir in chard leaves, season with salt, and cook until tender, about 2 minutes. Transfer to a plate. Wipe skillet; return to medium-high heat. Add remaining 1 tablespoon oil, garlic, and pepper flakes. Cook until fragrant, about 30 seconds. Add tomatoes with juices and simmer, breaking into pieces, until thickened, about 3 minutes. Season with salt.
• Spread 1/2 cup tomato sauce in the bottom of an 8-inch square baking dish. Top with 2 lasagna noodles, 3/4 cup sauce, one-third of chard mixture, and 1 cup cheese. Repeat layering twice. Top with remaining noodles, sauce, and cheese. Loosely cover with parchment-lined foil. Bake 30 minutes. Uncover and bake until bubbly, about 15 minutes. Let cool 20 minutes, then slice and serve.

SWISS CHARD LASAGNA

Steps:

• Preheat the oven to 350 degrees F. 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 cook until golden, about 4 minutes. Add the chard leaves and cook until wilted, about 3 more minutes.
• Mix the ricotta, cream, egg, parmesan, basil, 1/2 teaspoon salt, and pepper to taste in a small bowl.
• Brush a 2-quart baking dish with oil and add 3 noodles in a single layer. Top with half of the ricotta mixture, chard and asiago. Repeat with the remaining noodles, ricotta mixture, chard and asiago. Cover with foil and bake until the cheese melts, about 20 minutes. Remove the foil, sprinkle with mozzarella and bake until bubbly and golden, about 5 more minutes.

SWISS CHARD AND CARAMELIZED ONION LASAGNA

Steps:

• Cook noodles just until tender. Cover with plastic wrap and set aside.
• In a large skillet, heat 1 tablespoon oil over medium heat.
• Add garlic and cook, stirring often, about 30 seconds.
• Add chard and cook, stirring often, until tender, 5 minutes.
• Transfer to a medium bowl and stir in ricotta. Season with salt and pepper and set aside.
• Wipe out skillet, heat remaining oil over medium heat.
• Add onions, cook and stir, until onions begin to brown all over.
• Sprinkle with sugar, cook and stir until deep amber in color, about 20 minutes.
• Remove from heat and splash with vinegar.
• In a medium saucepan, heat 2 1/2 cups milk over medium heat until steaming.
• Put flour in a small bowl and whisk in 1/2 cup milk until smooth; whisk into hot milk and continue to whisk until until sauce simmers and thickens. Cook and stir 1 minute longer.
• Stir in parmesan or Asiago cheese until melted and smooth. Season with salt and pepper.
• Preheat oven to 400 degrees.
• Lightly oil a 9x13-inch baking dish.
• Coat bottom of dish with 1/2 cup sauce.
• Line bottom with a single layer of noodles.
• Spread half the chard over noodles.
• Add another layer of noodles, arrange onions on top and season with salt and pepper.
• Spread another 1/2 cup of sauce over all.
• Add another layer of noodles, followed by remaining chard.
• Finish with remaining noodles and sauce. Sprinkle with remaining Parmesan.
• Tightly cover with foil sprayed with cooking spray.
• Bake 30 minutes.
• Uncover and bake 10-15 minutes, until light brown and bubbly.
• Let stand 10 minutes before serving.

INDIVIDUAL SWISS CHARD AND ITALIAN SAUSAGE LASAGNA

Steps:

• Preheat oven to 400 degrees. Make the filling: Heat oil in a large saute pan over medium-high heat. Add sausage, and cook, stirring, until golden and cooked through, 5 to 6 minutes. Transfer sausage to a paper-towel-lined plate.
• Reduce heat to medium, and add shallots to drippings in pan. Cook, stirring often, until softened and translucent, about 4 minutes. Add chard, and cook, stirring frequently, until just starting to wilt, 1 to 2 minutes. Add garlic, lemon zest, and salt, and season with pepper. Cook, stirring often, until chard wilts completely, about 3 minutes. Stir in lemon juice. Transfer to a colander to drain.
• Make the bechamel: Melt butter in a medium saucepan over medium heat. Add onion, salt, and red-pepper flakes, and cook, stirring occasionally, until onions are slightly translucent, about 5 minutes. Stir in flour and cook, stirring, for 1 minute. Whisk in milk, a little at a time, until incorporated. Bring to a boil, stirring often, then reduce heat to low. Simmer, stirring gently and often, until thickened and creamy, about 10 minutes. Remove from heat. Place a piece of parchment flush against the surface of sauce to prevent a skin from forming.
• Place 8 baking dishes that are 7 inches across and 1 1/2 inches deep on rimmed baking sheets. Spread 3 tablespoons of bechamel in each dish, and top with a noodle. Spread 3 tablespoons chard mixture evenly in each dish, then divide 1/2 of the sausage mixture among dishes (about cup each). Top each dish with 2 tablespoons bechamel, then a noodle. Repeat once with chard, sausage, bechamel, and another noodle. Top each with 2 tablespoons of bechamel. Sprinkle each with 2 tablespoons fontina.
• Bake until cheese is golden brown and sauce is bubbling, 30 to 35 minutes. Let cool slightly before serving.

RED CHARD AND CARAMELIZED ONIONS

Steps:

• In a cast iron skillet, cook onions in olive oil over medium-high heat until they begin to brown. Stir in brown sugar, and continue cooking for a few minutes.
• When onions are brown and tender, stir in chard and olives. Cook until chard is slightly wilted. Stir in capers and salt, and continue cooking until chard is completely wilted, about 3 minutes. Season with black pepper and squeeze lemon over the top.