Thursday, July 11, 2013

Recipe Of The Week: Swiss Chard Lasagna Florentine

Swiss Chard Lasagna Florentine
Preheat oven to 350 degrees
1/2 box of lasagna, prepared according to the box
3/4 cup f chopped onions
5 cups of spaghetti sauce
1 pound of Swiss chard, chopped(separate stems and leaves)
2 eggs
2 Tablespoons of olive oil
2 finely chopped cloves of garlic
15 ounces of ricotta cheese
1/2 cups grated Parmesan cheese
1 pound of shredded mozzarella cheese
In a large skillet, heat the oil and add chopped Swiss chard stems.  Saute for two minutes then stir in the leaves a handful at a time cooking for about 3-5 minutes.  Add onion and garlic near the end of sauteing.  Cover and cook for 3-5 minutes more.  Uncover and continue cooking to reduce liquid.  Warm the spaghetti sauce.  In a  large bowl, beat the eggs and stir in the ricotta, and the Parmesan, plus 1/2 cup if the mozzarella cheese and the Swiss chard.  In a 15X9 inch baking dish, layer in 2 cups of sauce, half of the lasagna, 2 cups of sauce, all of the egg mixture, 1/2 the mozzarella, then the remaining lasagna, sauce, and mozzarella.  Cover with foil.  Bake for 30 minutes, uncover, bake and additional 10 minutes.  Let stand for 10 minutes.  Cut, serve, and enjoy

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