Vegetarian Lasagna
Ingredients
- For the vegetables
- 2 ½ kilograms Swiss chard
- salt
- freshly ground peppers
- olive oil
- 1 onion
- 6 Tbsps freshly grated Parmesan
- 2 Tbsps olive oil
- salt
- freshly ground peppers
- For the tomato sauce
- 500 milliliters Tomatoes (canned)
- 1 small onion
- 2 garlic cloves
- ½ tsp Chili powder
- 3 Tbsps olive oil
- 2 tsps sugar
- For the bechamel
- 250 milliliters milk
- 1 Tbsp Pastry flour
- 1 Tbsp butter
- salt
- freshly ground peppers
- ½ tsp Bourbon vanilla
- For the noodles
- 5 Lasagne noodle (fully cooked)
- butter (for greasing)
Preparation steps
Preheat the oven to 200°C (approximately 400°F).
For the vegetables, rinse and peel the chard. Cut the stems. Cut the green into fine strips and the stems into 4 cm long pieces. Blanch in boiling salt water for 6 minutes. Drain and set aside.
Peel and finely chop the onion. Heat the oil and saute the chard and onion for about 2 minutes. Remove from the heat and stir in the parmesan. Season with salt and pepper.
For the tomato sauce, peel and finely chop the onion and garlic. Heat the oil and saute the onion and garlic. Add the tomatoes, sugar and chile powder. Simmer over medium heat for about 10 minutes.
For the bechamel, melt the butter over low heat and dust with the flour. Gradually stir in the milk, bringing up to a boil. Boil for 1 minute, remove from the heat and season with salt and pepper. Add the bourbon vanilla.
Grease a baking dish with butter. Spread the chard on the bottom of the dish. Place the pasta in a layer on top of the chard. Spread the tomato sauce on top and finish with tablespoons of the bechamel.
Bake for 20-25 minutes. Use a sharp knife to cut into pieces and serve.
