Lasagne with Swiss Chard and Tomato Sauce
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 1 ½ kg Swiss chard
- 800 g canned tomato (s) or leftover tomato sauces
- 1 pack lasagne platter (s)
- 300 g parmesan, freshly rated
- 3 packs mozzarella
- 4 onion (s)
- 2 cloves garlic)
- 1 bunch basil
- 4 tablespoon breadcrumbs, preferably self-grated dry white bread
- salt and pepper
- Chili powder
- oil
Print Recipe
Pin Recipe Instructions
- Chop the onions and garlic and sauté them with the chopped Swiss chard (stems and leaves) in a little oil. At the same time, simmer the tomatoes, season with salt and pepper, season with chilli as required. Layer alternately in an ovenproof dish: Swiss chard, lasagne leaves and diced mozzarella, tomato sauce and fresh basil leaves, grated Parmesan. Finish with a layer of diced mozzarella, mixed with parmesan and breadcrumbs.
- Bake the casserole in the oven for about 45 minutes at 180 degrees.
- The lasagne sheets must be soft, the cheese / bread mixture must be baked until crispy and brown.
- The dish is ideal for using leftovers from red pasta sauces, such as: Bolognese sauce or tuna tomato sauce or just plain tomato sauce. We think the combination of chard and tomato is simply brilliant.
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