A lady that I used to walk with gave me a mess of Swiss chard from her garden one evening in spring. I was not sure what to do with it. I had read that it was a good substitute for spinach in lasagna. Since I do not like spinach in lasagna I felt skeptical. Turns out that it should completely REPLACE spinach in lasagna! Actually, when I grow my own greens and use them the day I pick them, they are quite good. Those, like spinach, that I thought I did not like, are yummy when they are fresh picked.
Here is the lasagna.
Lasagna preparation is an assembly line. It helps to have what you need ready to add. If your sauce is made (and plain canned sauce or jarred spaghetti sauce both work as well for this as home-made sauce) then you can put it together easily, even quickly. By the way, this works with raw or cooked lasagna noodles. I usually do not precook the noodles but if you are using whole wheat you might prefer the taste of whole wheat noodles from salty water.
Tomato Sauce (canned or fresh)
12 lasagna noodles (half cooked or uncooked)
1 pound grated or thinly sliced mozzarella cheese
1/2 cup or more freshly grated parmesan cheese
2 cups ricotta or cottage cheese mix (low fat is fine)
9 x 13 inch pan
Ricotta Cheese Mix
2 cups fresh ricotta or cottage cheese
1 clove minced garlic
1/2 teaspoon freshly grated nutmeg
1 bunch fresh chopped Swiss chard (spinach or a mixture of greens is fine)
Pulse in food processor or mix by hand and set aside.
1. Preheat Oven to 375 degrees F.
2. Spread a thin layer of sauce on the bottom of the 9 x 13 pan.
3. Arrange a single layer of noodles across the bottom of the pan (break raw pasta to fit pan)
4. Arrange half of the ricotta mix in mounds on the noodles.
5. Drizzle 1/3 of the tomato sauce over the ricotta.
6. Sprinkle 1/2 of the Mozzarella over the sauce.
7. Arrange another 1/3 of the noodles over the cheese.
8. Add the remaining ricotta in dollops to the noodles.
9. Drizzle on another 1/3 of the tomato sauce.
10 Sprinkle on the remaining Mozzarella Cheese
11 Cover the cheese with the last of the noodles and sauce.
12 Sprinkle the Parmesan on top.
Bake in preheated oven for 45 minutes.
Check after 30 minutes. If the cheese is getting dark, cover the dish with loose fitting foil. Alternately you could wait to add the parmesan cheese until the dish has baked for 30 minutes.
Remove from oven and let stand for 10 minutes before serving.
Original recipe adapted from the Moosewood Cookbook (1977, 1992 Ten Speed Press, Berkely) by Molly Katzen