Vegetarian chard lasagna
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Vegetarian chard lasagna

Course: Italian Kitchen, Pasta Recipes, Vegetarian Recipes
Servings

4

servings
Prep time

20

minutes
Cooking time

45

minutes
Calories

340

kcal


Ingredients

  • 1 Italian chard, washed and thinly sliced

  • 1 chopped onion

  • 2 cloves of minced garlic

  • 1 packet of dry lasagna

  • 800 g homemade or store-bought tomato coulis

  • 1 liter of milk

  • 70 g of flour

  • 70 g of butter

  • 1 pinch of nutmeg

  • Herbs, salt and pepper


Directions

  • In a saucepan, brown the onion and garlic in a little olive oil for 3 minutes. Add the tomato coulis, thyme, bay leaf, salt, pepper and a tablespoon of olive oil. Cover and simmer over low heat for 30 minutes.
  • Fry the chard in a little olive oil until the green has faded and the ribs are tender, this takes about 15 minutes.
  • Prepare the béchamel. Melt the butter, the flour and add the cold milk little by little until it thickens. Add the nutmeg. Taste and adjust the seasoning if needed.
  • Assemble the lasagna by alternating layers, sprinkle with cheese and bake for 45 minutes in a preheated oven at 190°.
  • Serve hot.