From Your Organic Kitchen
12 oz. Lasagna noodles
2 TBSP olive oil
2 cups firmly packed thinly sliced Chard, leaves and stems
½ medium sweet onion, minced
2 TBSP unbleached all-purpose flour
4 cups of milk
¼ tsp fresh grated nutmeg
½ cup grated Parmesan cheese
16 oz. Ricotta cheese
8 oz. Mozzarella cheese cut into chunks
½ cup grated provolone
1 large egg beaten
2 TBSP chopped fresh oregano
3 TBSP chopped fresh parsley
½ tsp salt
¼ tsp fresh ground black pepper
Preheat oven to 375. Lightly coat a 13”x9” baking dish with oil. Cook the lasagna according to package directions. Drain and rinse under cold water, drain completely.
Meanwhile, heat the oil in a medium saucepan over medium heat. Add the chard and the sweet onion and cook for 4 minutes, or until soft. Using a slotted spoon, remove to a large bowl. Whisk the flour into the liquid and cook, stirring frequently, for 3 minutes. Gradually whisk in the milk and cook, stirring often, for 15 minutes, or until the sauce reaches a simmer and thickens. Stir in the chard, sweet onions, nutmeg, and Parmesan. Simmer for 1 minute.
In medium bowl, combine the ricotta, mozzarella, provolone, egg, oregano, parsley, salt and pepper.
- Spread one-quarter of the chard sauce on the bottom of the prepared baking dish.
- Layer 1/3 of the lasagna noodles on the sauce
- Spread 1/3 of the ricotta mixture on top of the lasagna
- Spread another one-quarter of the sauce over the zucchini.
- Repeat with the remaining lasagna, ricotta, chard sauce.
Bake for 45 minutes, or until golden brown on top and heated through. Let stand for 10 minutes before serving.