• a little oil for the pan
  • about 16 lasagna noodles
  • Chard
  • 2 lbs (4 cups) ricotta cheese
  • 1 cup pesto
  • 4 large cloves garlic, minced
  • ½ tsp salt
  • Fresh black pepper to taste
  • ¾ cup grated Parmesan
  • 1/3 cup toasted pine nuts or walnuts
  • 1 lb mozzarella cheese, grated

Preheat oven to 350 and lightly oil a 9×13 in pan. Cook noodles for 45 minutes so that they are not quite done. Drain and lay flat and
straight on a tray. Wash and dry chard and remove stems. Finely mince the leaves. Place the ricotta in a large bowl. Stir in spinach, pesto, garlic, salt, black pepper, some of the Parmesan and nuts. Mix well. Place a layer of noodles in the bottom of the prepared pan. Spread about 1/3 of the filling over the noodles and sprinkle about 1/3 of the mozzarella on top. Follow with another layer of noodles and another 1/3 of the filling and mozzarella. Repeat one more time with a third layer of everything. Top with one final noodle layer and remaining Parmesan. Bake for 50 minutes. If the top browns too quickly cover loosely with foil.

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