Tuscan Vegetable Swiss Chard and Spinach Lasagna is a hearty lasagna made with ricotta, mozzarella, and Swiss chard. For added flavor, it features spinach and golden raisins. Tuscan Vegetable Lasagna combines the richness of cheeses with the crisp green of Swiss chard and the slight bitterness of spinach. It is truly a gourmet dish that will feed the family and impress guests.
Serves 12.
Filling Ingredients:
1 ½ tablespoons olive oil
24 oz. baby spinach leaves
½ teaspoon fine sea salt
½ teaspoon red pepper flakes
1 bunch rainbow Swiss chard, removed from stalk
1 (15 oz.) container ricotta cheese
1 cup shredded mozzarella
¾ cup shredded parmesan
1 large egg, beaten
2 tablespoons roughly chopped flat leaf parsley
2 teaspoons lemon juice
1 teaspoon dried oregano
1 teaspoon dried basil
½ teaspoon kosher salt
½ teaspoon lemon pepper
Assembly Ingredients:
1 box lasagna noodles
1 tablespoon olive oil
1 (24 oz.) jar Bontà Della Tuscan Vegetable Sauce
2 cups shredded mozzarella cheese
Instructions:
Heat the olive oil in a large skillet over medium heat until it shimmers.
Add in as much spinach as will fit in the pan, and sauté until wilted. Season with salt and pepper flakes while sautéing.
Remove spinach from the pan using a slotted spoon, and place in a colander over a plate to drain.
Repeat with remaining spinach and chard.
Squeeze all the liquid out of the greens, and roughly chop. Reserve.
In a large bowl, mix together the ricotta, mozzarella, parmesan, egg, parsley, lemon juice, oregano, basil, salt, and pepper. Reserve.
Cook lasagna noodles according to package directions, and run under cold water to stop cooking.
Preheat oven to 375 degrees.
Grease a 9x13 pan with olive oil.
Ladle 1 cup of the sauce into the pan. Even it out with an offset spatula.
Top with a layer of noodles, and spread 1/3 of the ricotta mixture over the noodles. Sprinkle a third of the mozzarella over the ricotta, and pour 1/3 of the pasta sauce over the cheese.
Repeat the layers, ending with the pasta sauce, and top with remaining mozzarella.
Cover gently with aluminum foil, and bake for 45 minutes. Remove foil, and bake for an additional 15 minutes, or until the cheese is bubbly and golden brown.
Let sit for 10 minutes before serving.
