Swiss Chard Lasagna

swiss chard lasagnaThis recipe is a creamy, luscious and surprisingly easy to prepare!

The delicate flavor of swiss chard is subtly complemented by an elegant but simple white sauce.

This dish was the star of a recent fundraising dinner for our AMURTEL projects where it was well received!

Swiss Chard Lasagna Ingredients:

  • 1 package of lasagna noodles
  • 2 liters of whole milk
  • 100 g flour
  • 100 g butter
  • 1/4 teaspoon nutmeg
  • 1 teaspoon salt or to taste
  • 3 legaturi swiss chard, steamed
  • 3 packages ricotta
  • 200 g grated parmesan or grana

After steaming the swiss chard, remove the excess water, and combine with ricotta cheese and 50 g of parmesan and salt to taste.

Prepare a white sauce:

Melt the butter over a medium flame, then slowly add the flour, whisking carefully  so that it doesn’t burn or stick for about five minutes, until it begins to have a nutty, roasted aroma.  Slowly pour in the milk, whisking carefully to make sure that it remains smoothly combined with the butter and flour mixture, without forming lumps.  Once all of the milk has been added, slightly raise the heat, and continue stirring until it reaches a boil. Again reduce heat to medium once it begins to boil, and let the sauce simmer for about five minutes, until it begins to thicken.  Then turn off the heat, add salt and nutmeg.

Assemble the lasagna:

Oil the baking pan generously with olive oil.  Then ladle the white sauce into the pan, and evenly cover the bottom of the pan. Arrange a layer of lasagna noodles, and then spread a layer of swiss chard / ricotta mixture over them. Then add white sauce, sprinkle some parmesan over the noodles  and cover with another layer of lasagna.  Repeat the layers, finishing with a layer of noodles and a generous layer of white sauce, as well as a generous sprinkling of parmesan.

Bake in the oven at a medium high temperature approximately a half an hour, or until the noodles are tender and well cooked when tested with a fork.  The sauce should bubble on the sides, and lightly brown on the top.








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