This is a super simple white lasagna, made with Swiss Chard. This Swiss Chard Lasagna is wonderfully creamy and cheesy, I love the addition of the asiago cheese in this lasagna, it adds such a nice nutty flavor to the dish.
You could add some chicken or chicken/turkey sausage to this Swiss Chard Lasagna for a wonderful meal or you could also serve this lasagna as a side dish to accompany a main for a complete meal, add a salad and there you go!
Swiss Chard Lasagna
6 no-boil lasagna noodles
3 Tbsp extra-virgin olive oil, plus more for brushing
1 bunch Swiss chard, finely chopped, leaves and stems separated
4 cloves garlic, sliced
1 cup ricotta cheese
1/4 cup heavy cream
1 large egg
2 Tbsp grated parmesan cheese
2 Tbsp chopped fresh basil
Kosher salt and freshly ground pepper
7 ounces asiago cheese, shredded (about 2 cups)
2 ounces fresh mozzarella cheese, shredded (about 1/4 cup)
- Preheat the oven to 350F. 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.
I got this recipe from Food Network, I got a bunch of Swiss Chard in my CSA basket and I came across this recipe in the Food Network magazine and thought it was a great recipe to use my Swiss Chard in. While this recipe was quite delicious hubs and I thought it needed something. Next time I will probably add chicken and then I think it will be fabulous.