Summary

Ingredients

• 1 head Swiss chard (medium head)
• 12 lasagne plate (s), pre-cooked
• 1 onion (s), finely diced
• 3 clove (s) garlic, finely diced
• 0.5 ½ bell pepper (s), yellow
• 200 g sheep cheese
• 1 tablespoon pine nuts
• 500 ml tomato puree
• 2 tablespoon tomato paste
• 8 tablespoon olive oil
• 1 teaspoon thyme, dried
• 50 g parmesan, rated
• sugar
• salt and pepper
• nutmeg

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Instructions

1. For the tomato sauce, heat 3 tablespoons of olive oil, fry the tomato paste in it and add about half of the garlic cubes. Fry them briefly and add the tomato strains. Set the heat to the lowest level and simmer for at least 20 minutes. Season to taste with salt, pepper and sugar.
2. In the meantime, wash and clean the chard for the chard and sheep cheese mixture. First blanch the white stalks in boiling salted water for 5 minutes and then add the green chard leaves. Blanch everything for another 3 minutes, then drain and rinse with cold water. Express it well and chop it up.
3. Crumble the sheep`s cheese, cut the bell pepper into small cubes, roast the pine nuts. Heat 3 tablespoons of olive oil and fry the onions and the remaining garlic in it. Then add the diced paprika, the Swiss chard and the sheep`s cheese. Season with salt, pepper, nutmeg and thyme. Add the pine nuts and mix everything well.
4. Now spread 2 tablespoons of olive oil in a baking dish and line the bottom with lasagne sheets. Spread some tomato sauce on top. Now alternately layer lasagne sheets and Swiss chard and sheep cheese mixture on top. Finish with lasagne sheets. Spread the tomato sauce generously over the whole.
5. Leave in a preheated oven at 180 ° C for approx. 30 minutes in the oven. Then sprinkle with the parmesan and bake for another 10 minutes.
6. A fresh green salad with the remaining half of the yellow pepper goes well with it.