New This Month

Swiss-Chard Lasagna

5
  • Prep:
  • Total Time:
  • Servings: 4

Source: Martha Stewart Living, November 2014

Ingredients

  • 3 tablespoons extra-virgin olive oil
  • 1 medium onion, coarsely chopped (about 2 cups)
  • 1 pound Swiss chard, stems and leaves separated, thinly sliced
  • Coarse salt
  • 4 cloves garlic, minced (about 2 tablespoons)
  • 1/2 teaspoon red-pepper flakes
  • 1 can (28 ounces) whole peeled plum tomatoes with juices
  • 8 no-boil lasagna noodles (9 ounces)
  • 1 pound whole-milk mozzarella, shredded (about 4 cups)

Directions

  1. 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.

  2. 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.

Reviews Add a comment

  • aliciawilson362382
    12 SEP, 2015
    Martha, you rock!! Made this for dinner. It was fabulous. Thanks for another wonderful recipe to add to my collection. Love ur website and appreciate your talent so much!!!
    Reply
  • karisann20
    8 NOV, 2014
    I followed the recipe exactly but couldn't get all of the ingredients to fit into an 8 x 8 dish. The taste was pretty good, but it was so soupy! I wouldn't make this recipe again.
    Reply
  • MS10133077
    3 NOV, 2014
    This lasagna turned out to be so delicious! I used rainbow chard because they didn't have swiss chard at the store I went to and I used monterey jack cheese instead of mozzarella but I think that probably made it even better. I highly recommend this recipe. I didn't even care that it was vegetarian. I also loved how it only made about four portions because my husband and I can't finish a normal size lasagna ever. This recipe rocks!
    Reply