Swiss Chard is enjoying a high profile these days. With good reason. The leafy green is full of good for you vitamins, minerals and anti oxidants. So make sure to stash this recipe along with your other favourites. Unlike other lasagnas, it
- Cheese Sauce
- 3 tbsp butter -
- 3 tbsp all purpose flour -
- 2 cups milk -
- 1/4 cup white wine (or vegetable broth) -
- 3/4 cup grated Parmesan cheese -
- 1/4 tsp salt -
- Swiss Chard Mixture
- 2 tbsp butter -
- 1 large shallot, minced -
- 2 large cloves garlic, minced -
- 7 cups torn Swiss Chard leaves (stems removed, about 1 bunch) -
- 10 lasagna noodles -
- 2 cups ricotta cheese -
- 2 eggs -
- 1/3 cup grated Parmesan cheese -
- 1/4 tsp pepper -
- 1/2 cup prepared pesto -
- 1-1/2 cups shredded Muenster cheese -
1. Cheese sauce: in saucepan set over medium heat, melt butter. Whisk in flour for 1 minute. Whisk in milk and wine until smooth. Bring to boil, whisking constantly; cook for about 5 minutes or until thickened. Remove from heat. Whisk in Parmesan and salt. Set aside.
2. In large skillet set over medium heat, melt butter. Add shallots and garlic; cook, stirring, for 2 minutes. Add all of Swiss chard; cook, turning chard often for about 5 minutes or until completely wilted. Drain well; press out any excess moisture.
3. Preheat oven to 350F.
4. In large pot of boiling salted water, cook noodles for 8 to 10 minutes or until tender but firm. Drain well. Arrange noodles in single layer on damp tea towels.
5. In bowl, stir together ricotta, eggs, Parmesan and pepper. Mix 1-1/2 cups of cheese sauce into chard mixture.
6. Spread bottom of 8-inch square glass baking dish with ½ cup of cheese sauce. Cutting to fit, layer with 2 lasagna noodles. Spread ½ of chard mixture over noodles and then sprinkle with one-third of Muenster cheese. Layer with noodles, again using two and cutting to fit making sure entire surface is covered. Spread ½ of ricotta mixture over noodles. Drop half of pesto by teaspoonfuls, spacing drops evenly. Layer with noodles. Spread remaining chard mixture over noodles. Sprinkle with third of Muenster cheese. Layer with noodles. Spread with remaining ricotta mixture and dot with remaining pesto. Layer with remaining noodles. Spread remaining cheese sauce over and sprinkle with remaining Muenster cheese. Cover dish with greased foil. (Lasagna can be refrigerated for up to 8 hours. Bring to room temperature for 30 minutes before proceeding).
7. Bake in centre of preheated oven for 50 minutes. Broil for 3 minutes or until browned. Let lasagna rest for 10 minutes before cutting into servings.