Skip to content
Lasagna Filled with the Garden

Lasagna Filled with the Garden

Lasagna Filled with the Garden
Lasagna Filled with the Garden
Lasagna Filled with the Garden
Recipe By:
Lasagna Filled with the Garden
  • 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
  1. Preheat oven 375.
  2. Remove and discard thick stems of chard, coarsely chop the chard.
  3. In large Dutch oven, cook garlic in hot oil for 30 seconds.
  4. Add chard in batches. Cook about 2 minutes or until slightly wilted.
  5. Season with salt and nutmeg.
  6. Cook noodles according to package directions until tender but firm. Drain. Rinse with cold water. Drain again.
  7. Filling: In bowl whisk together goat cheese, milk, egg and chives. Season with salt and pepper.
  8. Drizzle bottom of 3 qt. rectangular baking dish with oil.
  9. Arrange 3 noodles in single layer on bottom of dish.
  10. Spread with ¼ of filling.
  11. Top with ¼ of chard, tomatoes and nuts.
  12. Repeat layers 3 more times.
  13. Sprinkle with parmesan cheese.
  14. Brush one side of piece of parchment paper with oil.
  15. Cover lasagna with paper, coated side down, cover tightly with foil.
  16. Bake 30 minutes.
  17. Uncover and bake about 15 minutes more or until cheese is golden and lasagna is bubbly.
  18. Let stand 20 minutes before serving.
*****You can add more veggies or sub the chard with kale/spinach, etc.

Print Friendly, PDF & Email
Back To Top