MAGNIFICNET MOCHA FONDUE1 lb. semisweet chocolate2/3 c. heavy cream2 T. instant expresso powder6 T. coffee-flavored…
Lasagna Filled with the Garden
| Lasagna Filled with the Garden | Print |
Recipe By: Alice Morrow
Lasagna Filled with the Garden
Ingredients
- 3 bunches Swiss chard, rinsed and drained (about 1 ½-2 lbs.)
- 3 T. minced garlic
- 1 T. olive oil
- Kosher salt and pepper
- ½ t. ground nutmeg
- 12 dried lasagna noodles
- 12 oz. goat cheese, softened
- ½ c. milk
- 1 egg
- 3 T. snipped fresh chives
- Olive oil
- 4 c. red/yellow cherry tomatoes, halved
- 1 c. walnuts, rough chop, optional
- ½ c. grated parmesan cheese
Instructions
- Preheat oven 375.
- Remove and discard thick stems of chard, coarsely chop the chard.
- In large Dutch oven, cook garlic in hot oil for 30 seconds.
- Add chard in batches. Cook about 2 minutes or until slightly wilted.
- Season with salt and nutmeg.
- Cook noodles according to package directions until tender but firm. Drain. Rinse with cold water. Drain again.
- Filling: In bowl whisk together goat cheese, milk, egg and chives. Season with salt and pepper.
- Drizzle bottom of 3 qt. rectangular baking dish with oil.
- Arrange 3 noodles in single layer on bottom of dish.
- Spread with ¼ of filling.
- Top with ¼ of chard, tomatoes and nuts.
- Repeat layers 3 more times.
- Sprinkle with parmesan cheese.
- Brush one side of piece of parchment paper with oil.
- Cover lasagna with paper, coated side down, cover tightly with foil.
- Bake 30 minutes.
- Uncover and bake about 15 minutes more or until cheese is golden and lasagna is bubbly.
- Let stand 20 minutes before serving.
Notes
*****You can add more veggies or sub the chard with kale/spinach, etc.
Related Posts
