Ricotta and chard lasagne

    2 hours

    This lasagne with chard and ricotta filling is very succulent and satisfying. At home you do not like the cheese top gratin, but you can cover it with mozzarella just before you take it to the oven. A dish to share with friends and family.

    1 person made this

    Serves: 6 

    • 1 (500g) packet lasagne sheets (no pre-cooking)
    • 2 tablespoons oil
    • 1 onion, minced
    • salt and pepper
    • 300g chard, cooked, drained and chopped
    • 400g ricotta
    • 2 tablespoons minced parsley
    • 3 tablespoons greated cheese
    • For the sauce
    • 3 tablespoons olive oil
    • 1 onion, minced
    • 1 garlic clove, minced
    • 500g tinned chopped tomatoes
    • 1 teaspoon dried oregano
    • 1 teaspoon minced parsley
    • 120g grated mozzarella cheese
    • 5 tablespoons grated cheese

    Prep:20min  ›  Cook:1hr30min  ›  Extra time:10min preserving  ›  Ready in:2hr 

    1. In a frying pan, heat 2 tablespoons oil. Fry minced onion till browned. Season with salt and pepper. Add the drained and chopped chard and mix well. Cook for 5 minutes. Remove from the heat and set to one side.
    2. In a bowl, mix the ricotta with 2 tablespoons minced parsley and 3 tablespoons grated cheese. Set to one side.
    3. Make the sauce

    4. In a saucepan heat oil and fry the onion together with the garlic till translucent. Add the tomatoes, oregano, and parsley. Stir and season to taste with salt and pepper. Cook for 15 minutes.
    5. Assemble the lasagne

    6. Preheat your oven to 180 C / Gas 4. Grease a lasagne dish or a rectangular baking dish.
    7. Place 3 tablespoons of the sauce on the base of the dish and cover with a layer of lasagne sheets. Place the chard on top and spread evenly. Sprinkle with some of the grated mozzarella. Cover with a layer of lasagne sheets. Add 3 tablespoons of the sauce and then the ricotta filling. Cover again with lasagne sheets and spread the rest of the sauce on top. Sprinkle with the remaining mozzarella cheese and grated cheese.
    8. Cover with aluminium foil and bake in the preheated oven for 30 minutes. Remove the foil an bake for a further 20 minutes. Remove from oven and let stand 5 minutes before cutting and serving.

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