Lasagna w/ Chard from "Simply Organic" by Jesse Cool
12 oz lasagna noodles
2 T olive oil
4 c. very thinly sliced red or green chard
2 shallots, minced
2 T flour
4 c milk
1/4 t freshly grated nutmeg
1/2 c parm cheese
1 lb ricotta cheese
8 oz mozzarella cheese, cut into chunks
1/2 c grated jack cheese
1 large egg, beaten
2 T fresh oregano, chopped
3 T fresh italian parsley, chopped
1/2 t salt
1/4 t pepper
Preheat oven to 375. Coat 13 x 9 pan with oil
Cook lasagna noodles according to package directions, drain and rinse in cold water.
While pasta is cooking, heat oil over med heat in med saucepan. Add chard and shallots and cook 4 min or so. Remove to a large bowl. Whisk flour into remaining liquid * and cook, stirring frequently for 3 min. Gradually whisk in milk and cook, stirring often, for 15 min or so until sauce reaches a simmer and thickens. Stir in the chard, shallots, nutmeg and parm. Simmer 1 min.
In med bowl, combine ricotta, mozzarella, jack, egg, oregano, parsley, salt and pepper.
Spread 1/4 of the chard sauce on the bottom of the pan. Layer 1/3 of the noodles on the sauce. Spread 1/3 of the ricotta mixture on the lasagna. Spread another 1/4 of the sauce over the cheese mixture. Repeat with the remaining lasagna, ricotta and sauce.
Bake for 45 min, or until golden brown on top. Let stand 10 min before serving.
* When I made this, there was no remaining liquid and so I just mixed some cornstarch with some water and mixed it into the milk mixture instead.
2 T olive oil
4 c. very thinly sliced red or green chard
2 shallots, minced
2 T flour
4 c milk
1/4 t freshly grated nutmeg
1/2 c parm cheese
1 lb ricotta cheese
8 oz mozzarella cheese, cut into chunks
1/2 c grated jack cheese
1 large egg, beaten
2 T fresh oregano, chopped
3 T fresh italian parsley, chopped
1/2 t salt
1/4 t pepper
Preheat oven to 375. Coat 13 x 9 pan with oil
Cook lasagna noodles according to package directions, drain and rinse in cold water.
While pasta is cooking, heat oil over med heat in med saucepan. Add chard and shallots and cook 4 min or so. Remove to a large bowl. Whisk flour into remaining liquid * and cook, stirring frequently for 3 min. Gradually whisk in milk and cook, stirring often, for 15 min or so until sauce reaches a simmer and thickens. Stir in the chard, shallots, nutmeg and parm. Simmer 1 min.
In med bowl, combine ricotta, mozzarella, jack, egg, oregano, parsley, salt and pepper.
Spread 1/4 of the chard sauce on the bottom of the pan. Layer 1/3 of the noodles on the sauce. Spread 1/3 of the ricotta mixture on the lasagna. Spread another 1/4 of the sauce over the cheese mixture. Repeat with the remaining lasagna, ricotta and sauce.
Bake for 45 min, or until golden brown on top. Let stand 10 min before serving.
* When I made this, there was no remaining liquid and so I just mixed some cornstarch with some water and mixed it into the milk mixture instead.
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