Name: Vegetarian chard lasagna
Prep time: 20 min
Cook time: 45 min
Total time: 70 min
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

5 from 1 vote

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Prep Time 20 mins

Cook Time 45 mins

Total Time 1 hr 10 mins

Course Italian Kitchen, Pasta Recipes, Vegetarian Recipes

Servings 4 servings

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

Instructions

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.