Summary

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

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Instructions

1. 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.
2. Bake the casserole in the oven for about 45 minutes at 180 degrees.
3. The lasagne sheets must be soft, the cheese / bread mixture must be baked until crispy and brown.
4. 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.