- Total Time:
- Servings: 4
Source: Martha Stewart Living, November 2014
- 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)
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.