Swiss chard and ricotta lasagna
Ingredients
- 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)
Preparation steps
Preheat the oven to 180°C (approximately 360°F).
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.
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.
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.
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.