Lasagna with Eggplant and Chard
1 1/2 pounds eggplant, sliced crosswise 1/4 inch thick
Preheat the oven to 400 degrees. Oil an 8-by-8-inch baking pan.
2 tablespoons olive oil
12 ounces dried lasagna noodles
1 tablespoon unsalted butter
1/2 onion, finely diced
3 cloves garlic, finely chopped
1 bunch swiss chard, about 1 1/2 pounds, stems removed
1 teaspoon kosher salt
1/2 cup dry white wine
1 cup ricotta cheese
1 large egg
1/2 teaspoon black pepper
1 cup tomato sauce
1 cup grated parmesan or romano cheese
8 ounces mozzarella cheese, thinly sliced
Brush both sides of the eggplant lightly with 1 tablespoon of the oil. Place the slices on a sheet pan and bake, turning once, until browned on both sides, about 30 minutes. Coarsely chop.
Place a large pot of water over high heat and when it boils, add the lasagna noodles. Cook until al dente and set aside.
Place a skillet over medium heat and when it is hot, add the remaining 1 tablespoon of oil and the butter. Add the onion and garlic and cook for 3 minutes. Add the chard and 1/2 teaspoon of the salt and cook until wilted, about 5 minutes. Add the wine, then cover and cook until the chard is tender and the pan is dry, about 10 minutes. Transfer to a cutting board and chop.
Transfer to a bowl and add the ricotta cheese, 1/3 cup water, and the egg. Add the remaining 1/2 teaspoon salt and the pepper.
Spread 1/3 cup tomato sauce on the bottom of the baking pan. Cover with a layer of lasagna noodles, scatter a quarter of the Parmesan or Romano cheese over the top, and add a third each of the eggplant, ricotta mixture, and mozzarella. Repeat for two more layers and end with another layer of pasta. Top with the remaining 2/3 cup tomato sauce and remaining 1/4 cup Parmesan or Romano cheese.
Cover with aluminum foil and place in the oven for 20-30 minutes. Remove the foil and bake for an additional 5-10 minutes.
Serves 4 to 6.
This recipe was a great start-- the only thing was that we added a lot more tomato sauce (used approx 3 1/4 cups sauce)
mary, Milwaukee, WI
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