Vegetarian chard lasagnaCourse: Italian Kitchen, Pasta Recipes, Vegetarian Recipes
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
- 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.