Swiss Chard and Ricotta Lasagna

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Swiss Chard and Ricotta Lasagna
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Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr 20 min.
Ready in

Ingredients

for
4
For the pasta
9 Lasagne noodle
salt
For the filling
600 grams fresh Swiss chard
1 shallot
1 garlic clove
2 Tbsps olive oil
freshly ground peppers
Nutmeg (freshly grated)
400 grams Ricotta cheese
120 grams freshly grated Parmesan
For the bechamel
3 Tbsps butter
3 Tbsps Pastry flour
450 milliliters milk
Ingredients
vegetable oil (to grease the pan)
How healthy are the main ingredients?
Ricotta cheeseParmesanolive oilsaltshallotgarlic clove

Preparation steps

1.

Preheat the oven to 180°C (approximately 360°F).

2.

For the pasta: Blanch the lasagna sheets in boiling salted water for about 3 minutes, remove, rinse, drain and pat dry with a paper towel.

3.

For the filling: Rinse the chard, sort and spin dry. Peel shallot and garlic, chop finely and sauté in a pan with hot oil until translucent. Add the chard, cook until it wilts and season with salt, pepper and nutmeg. Remove from the heat, drain liquid and allow to cool. Mix the ricotta and half of the Parmesan with the vegetables and season again with salt and pepper.

4.

For the bechamel: Melt the butter in a pot, add the flour, stir, briefly sauté and, while stirring, pour in the milk one bit at a time. Simmer for 2-3 minutes until viscous and season with salt, pepper and nutmeg.

5.

Line the bottom of an greased baking dish with lasagna sheets, add some of the chard mixture on top, sprinkle with 2-3 tablespoons of bechamel sauce and cover with lasagna sheets. Repeat this process two more times, finish the top layer with the last of the bechamel and sprinkle with the remaining Parmesan cheese. Bake in preheated oven for 35-40 minutes until golden brown. Remove and serve immediately.