Best 10 Lasagna With Chard Tomato Sauce And Ricotta Recipes

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Lasagna is an ever-popular Italian dish adored by people of all ages. It is a layered casserole made with flat pasta sheets, vegetables, cheese, and a variety of sauces and fillings. Among the many lasagna variations, the lasagna with chard tomato sauce and ricotta is a delightful choice that combines the flavors and textures of fresh chard, tangy tomato sauce, and creamy ricotta cheese. This hearty dish is a perfect meal for family gatherings, parties, or even as a comforting weeknight dinner. Whether you're a seasoned cook or just starting out in the kitchen, this recipe will guide you through the steps of creating a delicious and satisfying lasagna with chard tomato sauce and ricotta, transforming your kitchen into an Italian kitchen for the day!

Let's cook with our recipes!

LASAGNA WITH CHARD, TOMATO SAUCE AND RICOTTA



Lasagna with Chard, Tomato Sauce and Ricotta image

This savory vegetarian lasagna is easy to put together. You can assemble it up to a day ahead of time, then bake it shortly before dinner.

Provided by Martha Rose Shulman

Time 1h30m

Yield Serves 4 to 6

Number Of Ingredients 11

1 generous bunch Swiss chard (about 1 1/2 pounds)
Salt
1/2 pound regular or no-boil lasagna noodles
2 tablespoons plus 1 teaspoon extra virgin olive oil
2 large garlic cloves, minced or pressed
2 pounds fresh tomatoes, peeled, seeded and diced, or 1 (28-ounce) can chopped tomatoes, with juice
Pinch of sugar
1 large basil sprig
Freshly ground pepper
1/2 cup fresh ricotta cheese
1/3 to 1/2 cup freshly grated Parmesan

Steps:

  • Bring a large pot of generously salted water to a boil while you prepare the chard. Fill a bowl with ice water. Tear the leaves from the stems and wash thoroughly in two changes of water. Discard the stems or set aside for another purpose.
  • When the water comes to a boil, add the Swiss chard leaves. Boil 1 minute (from the time the water comes back to a boil), until tender but still bright green, then remove from the water with a slotted spoon or skimmer and transfer to the ice water. Drain and squeeze out excess water. Chop coarsely and set aside. Cook the lasagna noodles in the same pot of water if not using no-boil lasagna. Remove from the pot and toss with 1 teaspoon olive oil in a bowl.
  • In a wide, nonstick frying pan, heat 1 tablespoon of the olive oil over medium heat and add the garlic. Cook, stirring, just until fragrant, about 1 minute. Add the tomatoes, sugar, basil sprig, and salt (begin with 1/2 teaspoon and add more later), and bring to a simmer. Simmer, stirring often, until thick, 15 to 25 minutes, depending on the amount of juice in the pan. Taste and adjust seasonings. Remove the basil sprig. Stir in the Swiss chard and remove from the heat.
  • Preheat the oven to 375ºF. Oil a square or rectangular baking dish (no bigger than 2-quart) and line the bottom with a layer of lasagna noodles. Spread half the ricotta over the noodles and half the tomato-chard sauce over the ricotta. Sprinkle 2 tablespoons Parmesan over the tomato-chard sauce. Add another layer of noodles and top with the remaining ricotta and tomato-chard sauce, and 2 tablespoons Parmesan. Finish with a layer of noodles and the remaining Parmesan. Drizzle the remaining tablespoon of olive oil over the top. Cover the dish tightly with foil. Bake 30 minutes, or until bubbling and the pasta is tender. Uncover, allow to sit for 5 minutes, and serve.

Nutrition Facts : @context http, Calories 304, UnsaturatedFat 6 grams, Carbohydrate 40 grams, Fat 11 grams, Fiber 6 grams, Protein 14 grams, SaturatedFat 4 grams, Sodium 789 milligrams, Sugar 6 grams

SWISS CHARD LASAGNA



Swiss Chard Lasagna image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 12

6 no-boil lasagna noodles
3 tablespoons extra-virgin olive oil, plus more for brushing
1 bunch Swiss chard, finely chopped, leaves and stems separated
4 cloves garlic, sliced
1 cup ricotta cheese
1/4 cup heavy cream
1 large egg
2 tablespoons grated parmesan cheese
2 tablespoons chopped fresh basil
Kosher salt and freshly ground pepper
7 ounces asiago cheese, shredded (about 2 cups)
2 ounces fresh mozzarella cheese, shredded (about 1/4 cup)

Steps:

  • Preheat the oven to 350 degrees F. Soak the lasagna noodles in a bowl of hot water until they begin to soften, about 10 minutes. Meanwhile, heat the olive oil in a large skillet over medium heat. Add the chard stems and garlic and cook until golden, about 4 minutes. Add the chard leaves and cook until wilted, about 3 more minutes.
  • Mix the ricotta, cream, egg, parmesan, basil, 1/2 teaspoon salt, and pepper to taste in a small bowl.
  • Brush a 2-quart baking dish with oil and add 3 noodles in a single layer. Top with half of the ricotta mixture, chard and asiago. Repeat with the remaining noodles, ricotta mixture, chard and asiago. Cover with foil and bake until the cheese melts, about 20 minutes. Remove the foil, sprinkle with mozzarella and bake until bubbly and golden, about 5 more minutes.

SWISS CHARD LASAGNA WITH RICOTTA AND MUSHROOM



Swiss Chard Lasagna with Ricotta and Mushroom image

Provided by Melissa Clark

Categories     Mushroom     Pasta     Bake     Vegetarian     High Fiber     Dinner     Buffet     Ricotta     Swiss Cheese     Bon Appétit     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 8 servings

Number Of Ingredients 24

Béchamel sauce:
2 1/2 cups whole milk
1 Turkish bay leaf
6 tablespoons (3/4 stick) unsalted butter
1/4 cup all purpose flour
1/2 teaspoon coarse kosher salt
1/2 teaspoon (scant) ground nutmeg
Pinch of ground cloves
Swiss chard and mushroom layers:
1 pound Swiss chard, center rib and stem cut from each leaf
4 tablespoons extra-virgin olive oil, divided
1 1/3 cups chopped onion
4 large garlic cloves, chopped, divided
1/4 teaspoon dried crushed red pepper
Coarse kosher salt
1 pound crimini mushrooms, sliced
1/4 teaspoon ground nutmeg
Lasagna:
9 7 x 3-inch lasagna noodles
Extra-virgin olive oil
1 15-ounce container whole-milk ricotta cheese (preferably organic), divided
6 ounces Italian Fontina Cheese, coarsely grated (about 1 1/2 cups packed), divided
8 tablespoons finely grated Parmesan cheese, divided
Test-kitchen tip: To test for doneness, insert the blade of a small knife deep into the center of the lasagna for 30 seconds. remove the knife and feel the blade. If it's hot, so is the lasagna.

Steps:

  • For béchamel sauce:
  • Bring milk and bay leaf to simmer in medium saucepan; remove from heat. Melt butter in heavy large saucepan over medium-low heat. Add flour and whisk to blend. Cook 2 minutes, whisking almost constantly (do not let roux brown). Gradually whisk milk with bay leaf into roux. Add 1/2 teaspoon coarse salt, nutmeg, and cloves and bring to simmer. Cook until sauce thickens enough to coat spoon, whisking often, about 3 minutes. Remove bay leaf. DO AHEAD: Béchamel sauce can be made 1 day ahead. Press plastic wrap directly onto surface and chill. Remove plastic and rewarm sauce before using, whisking to smooth.
  • For swiss chard and mushroom layers:
  • Blanch chard in large pot of boiling salted water 1 minute. Drain, pressing out all water, then chop coarsely. Heat 2 tablespoons oil in heavy medium skillet over medium-high heat. Add onion, half of garlic, and crushed red pepper. Sauté until onion is tender, 3 to 4 minutes. Mix in chard and season to taste with coarse salt and freshly ground black pepper.
  • Heat remaining 2 tablespoons oil in heavy large nonstick skillet over medium- high heat. Add mushrooms and remaining garlic. Sauté until mushrooms are brown and tender, 7 to 8 minutes. Mix in nutmeg and season with coarse salt and pepper.
  • For lasagna:
  • Cook noodles in medium pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain; arrange noodles in single layer on sheet of plastic wrap.
  • Brush 13 x 9 x 2-inch glass baking dish with oil to coat. Spread 3 tablespoons béchamel sauce thinly over bottom of dish. Arrange 3 noodles in dish to cover bottom (2 side by side lengthwise, then 1 crosswise). Spread half of chard mixture over pasta, then half of mushrooms. Drop half of ricotta over in dollops and spread in even layer. Sprinkle with half of Fontina, then 4 tablespoons Parmesan; spread 3/4 cup béchamel over. Repeat layering with 3 noodles, remaining chard, mushrooms, ricotta, Fontina, Parmesan, and 3/4 cup béchamel. Cover with 3 noodles and remaining béchamel. DO AHEAD: Can be made 2 hours ahead. Cover with foil. Let stand at room temperature.
  • Preheat oven to 400°F. Bake lasagna covered 30 minutes. Uncover and bake until heated through and top is golden brown, 20 to 30 minutes longer. Let stand 15 minutes before serving.

LASAGNA WITH RICOTTA AND TOMATO SAUCE



Lasagna With Ricotta and Tomato Sauce image

this is a great vegetarian lasagna recipe from the Dean and Deluca cookbook. It makes a lot of food, but i can guarantee you probably won't have many leftovers

Provided by Mizzy

Categories     < 4 Hours

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 14

1/3 cup olive oil
3 large yellow onions, diced (about 3 cups)
3 (28 ounce) cans plum tomatoes, drained
1 tablespoon kosher salt
1 teaspoon fresh ground black pepper
2 cups whole-milk ricotta cheese
1 egg
2 tablespoons parmesan cheese, plus
1/2 cup finely grated parmesan cheese
1 tablespoon chopped fresh basil
1/8 teaspoon ground nutmeg
3 tablespoons butter, melted
18 sheets lasagna noodles, parboiled
1 lb mozzarella cheese, grated (about 3 cups)

Steps:

  • Heat olive oil over moderate heat in large suacepan.
  • Add onions, stir and cover.
  • Cook for about 20 minutes, stirring occasionally, until onions are translucent.
  • Using a food mill, puree plum tomatoes directly into the pan.
  • Add 2 teaspoons of the salt, and 1/2 teaspoon of the pepper, and cook, uncovered, for about 30 minutes, or until the sauce is reduced to about 4 1/2 cups.
  • In a small bowl mix ricotta, egg, 2 tablespoons of the parmesan, basil, remaining salt and pepper, and nutmeg.
  • Stir well to combine.
  • Butter generously the bottom and sides of a baking pan, 13X9 inches.
  • Take 3/4 cups of tomato sauce and spread on bottom of pan.
  • Place 3 lasgana noodles on bottom of pan, overlapping them slightly.
  • Spread a heaping 1/3 cup of ricotta mixture evenly over noodles.
  • Spread 3/4 cup tomato sauce on top of this, sprinle with a heaping 1/3 cup of mozzarella.
  • Repeat this 4 times.
  • Then place last 3 noodles on top and sprinkle with remaining mozzarella and parmesan.
  • This lasagna may be assembled 2 days in advance and stored in the refrigerator, covered.
  • Bring to room temperature before cooking.
  • When ready to cook, preheat oven to 400.
  • Bake on top shelf of oven for 20 to 25 minutes, or until cheese is melted.
  • Let sit 5 minutes and serve.

Nutrition Facts : Calories 514.9, Fat 37.4, SaturatedFat 18.2, Cholesterol 120.6, Sodium 1450.3, Carbohydrate 21.1, Fiber 4.5, Sugar 11.2, Protein 26.4

SWISS-CHARD LASAGNA



Swiss-Chard Lasagna image

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Time 1h30m

Number Of Ingredients 9

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)

Steps:

  • 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.

LAZY LASAGNE WITH TOMATO-BASIL SAUCE



Lazy Lasagne with Tomato-Basil Sauce image

Categories     Cheese     Dairy     Pasta     Tomato     Bake     Kid-Friendly     Dinner     Ricotta     Basil     Fall     Summer     Gourmet     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes 2 (main course) or 4 (appetizer) servings

Number Of Ingredients 11

1 garlic clove, minced
1 tablespoon unsalted butter
1 3/4 cups canned crushed tomatoes with purée (14 oz)
4 tablespoons finely chopped fresh basil
1 tablespoon fresh orange juice, or to taste
3/4 cup whole-milk ricotta
1/4 cup freshly grated parmesan
2 teaspoons finely chopped fresh oregano
12 won ton skins
Garnish:
fresh basil

Steps:

  • Preheat oven to 400°F.
  • Cook garlic in butter in a large heavy saucepan over moderate heat, stirring, 1 minute. Add tomatoes with purée and half of basil and simmer sauce over moderate heat, uncovered, stirring, 20 minutes. Stir in orange juice and salt and pepper to taste.
  • While sauce is cooking, stir together ricotta, parmesan, remaining basil, oregano, and salt and pepper to taste. Separate won ton skins and add to a saucepan of salted boiling water, then immediately transfer with a slotted spoon to a shallow dish filled with cold water.
  • Spread 1/2 cup tomato sauce evenly in bottom of a buttered 13- by 9- by 2-inch glass baking dish. Arrange 4 won ton skins, drained briefly on a kitchen towel, in 1 layer on top of sauce. Divide half of ricotta mixture evenly among squares in pan and top with 4 more squares, drained briefly. Spoon remaining ricotta mixture evenly on top of squares in pan and top with remaining 4 squares, drained.
  • Spoon several tablespoons sauce over each stack and bake, uncovered, in middle of oven until bubbling and heated through, about 10 minutes.

BEST LASAGNA WITH RICOTTA BECHAMEL



Best Lasagna with Ricotta Bechamel image

This recipe combines popular, easy-to-find, family-friendly ingredients, with an old-school, authentic Italian technique to make this lasagna unique and over the top. The creamy bechamel melts in your mouth and together with the fresh herbs, it really balances out the hearty flavor of the meat sauce.

Provided by NicoleMcmom

Categories     Pasta and Noodles     Pasta by Shape Recipes

Time 2h30m

Yield 12

Number Of Ingredients 25

1 pound ground sirloin
½ pound ground Italian sausage
2 teaspoons olive oil
1 medium yellow onion, finely chopped
1 ½ teaspoons kosher salt
3 cloves garlic, finely chopped
4 cups canned crushed tomatoes
¼ cup dry red wine
3 tablespoons tomato paste
1 teaspoon white sugar
½ teaspoon ground black pepper
¼ teaspoon crushed red pepper
¼ cup chopped fresh basil, plus more for garnish
2 tablespoons chopped fresh flat-leaf parsley
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
1 ⅔ cups whole milk
1 teaspoon kosher salt
½ teaspoon ground black pepper
⅛ teaspoon freshly grated nutmeg
1 cup whole milk ricotta cheese
cooking spray
1 (16 ounce) package lasagna noodles
4 cups shredded mozzarella cheese
¾ cup grated Parmesan cheese

Steps:

  • Prepare meat sauce: Heat a large Dutch oven over medium-high heat. Add ground sirloin and sausage; cook and stir until browned and crumbly, about 8 minutes. Drain and set aside.
  • Add olive oil to the Dutch oven. Add onion and salt and cook over medium-high heat, stirring often, until softened and translucent, about 5 minutes. Stir in garlic and saute until fragrant, about 2 minutes. Add crushed tomatoes, red wine, tomato paste, sugar, black pepper, and crushed red pepper; stir until well combined. Stir in cooked meat and bring mixture to a boil. Reduce heat to medium-low, and simmer for 30 minutes. Remove from the heat and stir in basil and parsley.
  • While sauce is simmering prepare bechamel: Melt butter in a saucepan over medium heat. Whisk in flour, and cook, whisking constantly, for 3 minutes. Whisk in milk, and bring to a boil. Reduce heat to low, and simmer, stirring occasionally, for 15 minutes. Season with salt, pepper, and nutmeg. Remove from the heat and whisk in ricotta until smooth. Let stand 10 minutes.
  • At the same time, bring a large pot of lightly salted water to a boil. Cook 12 lasagna noodles in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain and rinse with cold water.
  • Preheat the oven to 375 degrees F (190 degrees C). Lightly coat a 9x13-inch baking dish with cooking spray.
  • Spoon 1/2 cup meat sauce into the bottom of the prepared dish. Place 4 noodles across sauce. Spoon 1/3 of remaining meat sauce over noodles. Add 1/2 of the bechamel sauce, then sprinkle with 1/3 of the mozzarella and 1/2 of the Parmesan cheese. Repeat layers once more. Top with remaining 4 noodles, remaining sauce, and remaining mozzarella cheese.
  • Cover and bake in the preheated oven for 45 minutes. Uncover and bake until golden and bubbly, 10 to 15 minutes longer. Remove from the oven and let stand 15 minutes before serving. Sprinkle with additional fresh basil leaves.

Nutrition Facts : Calories 506.8 calories, Carbohydrate 41.1 g, Cholesterol 80.2 mg, Fat 24.8 g, Fiber 3.3 g, Protein 30.5 g, SaturatedFat 12.5 g, Sodium 1061.2 mg, Sugar 4.7 g

NO-BAKE LASAGNA WITH RICOTTA AND TOMATOES



No-Bake Lasagna with Ricotta and Tomatoes image

This deconstructed lasagna is not only healthful but quick to make. The noodles aren't baked under heavy layers of cheese and sauce -- just dressed with ingredients right after being boiled.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Time 25m

Number Of Ingredients 9

1 tablespoon plus 1 teaspoon extra-virgin olive oil
7 garlic cloves, thinly sliced
3 cups mixed red and yellow cherry or grape tomatoes, halved (2 pints)
Coarse salt and freshly ground pepper
2/3 cup chicken stock
8 lasagna noodles
2/3 cup small basil leaves
1/2 cup reduced-fat ricotta cheese
1 ounce Pecorino Romano cheese, shaved

Steps:

  • Heat 1 tablespoon oil in a high-sided skillet over medium heat. Cook garlic until pale golden, about 3 minutes. Add 2 cups tomatoes and 1/2 teaspoon salt. Cook until soft, about 7 minutes. Add stock. Simmer until saucelike, about 1 minute. Add remaining cup tomatoes. Cook until warm, 1 to 2 minutes.
  • Meanwhile, bring a large pot of water to a boil. Cook pasta according to package instructions until al dente. Drain.
  • Toss pasta in skillet to coat. Stir in basil, reserving some for garnish.
  • Divide pasta among 4 plates. Top with any remaining sauce. Dot with ricotta, and drizzle with remaining teaspoon oil. Top with shaved cheese and remaining basil. Sprinkle with pepper.

Nutrition Facts : Calories 357 g, Cholesterol 15 g, Fiber 4 g, Protein 16 g, SaturatedFat 3 g, Sodium 304 g

LASAGNA ROLLS WITH TOMATO SAUCE



Lasagna Rolls with Tomato Sauce image

These lasagna rolls are the ideal first course for a Sunday lunch or a dinner party. Stuffed with ricotta and spinach and served with a simple fresh sauce, they are sure impress everyone! [Recipe originally submitted to Allrecipes.it]

Provided by MariaGiovene

Categories     World Cuisine Recipes     European     Italian

Time 1h30m

Yield 6

Number Of Ingredients 18

2 ½ cups all-purpose flour
3 eggs
1 ½ tablespoons extra-virgin olive oil
½ teaspoon salt
1 tablespoon extra-virgin olive oil
1 small onion, sliced
3 (6 ounce) cans tomato sauce
salt to taste
6 leaves fresh basil
1 bunch fresh spinach
2 tablespoons water
2 tablespoons grated Parmesan cheese
1 tablespoon butter
1 clove garlic, crushed
1 (7 ounce) container ricotta cheese
1 teaspoon ground nutmeg
salt and freshly ground black pepper to taste
3 tablespoons grated Parmesan cheese

Steps:

  • Place flour on a work surface and make a well in the center. Add eggs, 1 1/2 tablespoons olive oil, and 1/2 teaspoon salt. Beat eggs using a fork, progressively incorporating the surrounding flour to make a sticky dough. Grease your hands with some oil and knead dough for 10 minutes into a smooth and soft ball. Wrap in plastic wrap and refrigerate for 30 minutes.
  • Heat 1 tablespoon olive oil in a saucepan over medium-low heat and cook onion until soft and translucent, about 3 minutes. Add tomato sauce and increase heat to medium. Season with salt and cook, covered, until sauce starts to thicken, about 15 minutes. Add basil and remove from heat, but keep warm.
  • Combine spinach and water in a skillet over medium heat and cook until spinach is wilted, about 5 minutes. Drain spinach in a sieve and squeeze out as much liquid as possible. Return spinach to the skillet. Add Parmesan cheese, butter, and garlic; cook for 3 to 5 minutes. Discard garlic and allow spinach to cool.
  • Chop cooled spinach and combine with ricotta, nutmeg, salt, and pepper for the filling.
  • Remove pasta dough from the refrigerator and roll out on a clean work surface into a very thin rectangle. Spread spinach filling on top, leaving a 1/2-inch border on all 4 sides. Roll up dough from the long side and seal well on the edges so filling won't leak out.
  • Soak a large piece of parchment paper in water and squeeze out well. Wrap the lasagna roll with the damp parchment paper and tie up the ends like a piece of candy.
  • Bring a large pot of lightly salted water to a boil. Cook lasagna roll in the boiling water for about 12 minutes. Drain. Discard parchment paper and let cool slightly.
  • Preheat the oven to 350 degrees F (175 degrees C).
  • Slice the lasagna roll into 1/2-inch pieces and place in a casserole dish. Cover with tomato sauce and sprinkle with Parmesan cheese.
  • Bake in the preheated oven until cheese is melted, about 5 minutes.

Nutrition Facts : Calories 397.3 calories, Carbohydrate 49.9 g, Cholesterol 111.9 mg, Fat 14.9 g, Fiber 4.2 g, Protein 16.8 g, SaturatedFat 5.4 g, Sodium 885.4 mg, Sugar 4.7 g

OVEN-DRIED TOMATO AND GRAPE LASAGNA WITH SPICED RICOTTA



Oven-Dried Tomato And Grape Lasagna With Spiced Ricotta image

Provided by Molly O'Neill

Categories     dinner, main course

Time 1h

Yield 6 servings

Number Of Ingredients 11

9 lasagna noodles
6 cups rosemary-orange oven-dried tomatoes (see recipe)
3/4 cup strained tomato juice
1 tablespoon chopped Italian parsley
1 1/4 teaspoons salt
Freshly ground pepper to taste
1 15-ounce container skim-milk ricotta
1 egg, beaten
1/4 teaspoon ground cumin
1/8 teaspoon ground cinnamon
2 cups oven-dried grapes (see recipe)

Steps:

  • Bring a large pot of lightly salted water to a boil. Add the lasagna noodles and cook until al dente, about 8 minutes. Rinse and drain well. Lay the noodles out flat in a single layer and set aside.
  • Meanwhile, coarsely chop 1 cup of the tomatoes. Place in a small saucepan with the strained tomato juice. Bring to a boil over medium heat. Reduce heat and simmer for 5 minutes. Stir in the parsley, 1/4 teaspoon of salt and pepper to taste. Set aside.
  • Preheat the oven to 350 degrees. Cut the remaining tomatoes in half lengthwise. In a mixing bowl, whisk together the ricotta, egg, cumin, cinnamon, remaining salt and pepper to taste.
  • Line the bottom of an 11-by-7-inch baking dish with 3 of the lasagna noodles, trimming them to fit if necessary. Spread half of the ricotta mixture over the noodles. Scatter half of the tomatoes and half of the grapes evenly over it. Repeat and finish with a third layer of noodles. Spoon the tomato sauce over the top.
  • Cover the dish with aluminum foil and bake for 30 minutes. Cut into squares and serve immediately.

Nutrition Facts : @context http, Calories 297, UnsaturatedFat 4 grams, Carbohydrate 38 grams, Fat 11 grams, Fiber 3 grams, Protein 14 grams, SaturatedFat 6 grams, Sodium 568 milligrams, Sugar 13 grams, TransFat 0 grams

Tips:

  • For the best flavor, use fresh Swiss chard, not frozen or canned.
  • If you don't have ricotta cheese, you can substitute cottage cheese or Greek yogurt.
  • To make the lasagna ahead of time, assemble it and bake it according to the recipe instructions, then let it cool completely. Cover the lasagna tightly and refrigerate for up to 3 days. When ready to serve, reheat the lasagna in a 350°F oven until warmed through.
  • You can also freeze the lasagna for up to 3 months. To freeze, assemble the lasagna and bake it according to the recipe instructions, then let it cool completely. Wrap the lasagna tightly in plastic wrap and then in foil. Place the lasagna in a freezer-safe bag and freeze for up to 3 months. When ready to serve, thaw the lasagna overnight in the refrigerator. Reheat the lasagna in a 350°F oven until warmed through.

Conclusion:

This lasagna with chard, tomato sauce, and ricotta is a delicious and satisfying meal that is perfect for a special occasion or a weeknight dinner. The chard adds a slightly bitter flavor to the lasagna, which is balanced out by the sweetness of the tomato sauce and the creaminess of the ricotta cheese. The lasagna is also very easy to make, and it can be assembled ahead of time, which makes it a great option for busy families.

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