Course Italian Kitchen, Pasta Recipes, Vegetarian Recipes
Prep Time 20 minutesminutes
Cook Time 45 minutesminutes
Total Time 1 hourhour10 minutesminutes
Servings 4servings
Calories 340kcal
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°.