prep 45 minutes bake 45 minutes at 375°F stand 20 minutes
- 3 large bunches Swiss chard, rinsed and drained (1½ to 2 lb. total)
- 3 cloves garlic, minced
- 1 Tbsp. olive oil
- 1 tsp. kosher salt
- ¼ tsp. ground nutmeg
- 12 dried lasagna noodles*
- 12 oz. goat cheese (chèvre), room temperature
- ½ cup milk
- 1 egg
- 2 Tbsp. snipped fresh chives
- Olive oil
- 4 cups cherry tomatoes, halved
- 1 cup coarsely chopped walnuts
- ¼ cup grated Parmesan cheese
1. Preheat oven to 375°F. Remove and discard thick stems from Swiss chard; coarsely chop leaves. In a large Dutch oven cook garlic in hot oil 30 seconds over medium heat. Add Swiss chard in batches. Cook 2 minutes or until all the chard is slightly wilted. Sprinkle with ½ tsp. of the salt and the nutmeg; set aside.
2. Cook noodles according to package directions until tender but still firm (al dente). Drain; rinse with cold water. Drain well.
3. For filling, in a bowl whisk together goat cheese, milk, egg, chives, and the remaining ½ tsp. salt until well combined.
4. Drizzle the bottom of a 3-qt. rectangular baking dish with olive oil. Arrange 3 noodles in a single layer on oil. Layer with one-fourth of the filling, one-fourth of the Swiss chard mixture, one-fourth of the cherry tomatoes, and one-fourth of the walnuts. Repeat layers three more times. Sprinkle top with Parmesan cheese. Cover with a piece of parchment paper brushed with olive oil, coated side down; seal tightly with foil.
5. Bake 30 minutes. Uncover; bake 15 minutes more or until cheese is golden and mixture is bubbly. Let stand 20 minutes before serving.
number of servings 8
*TIP Because this lasagna has a thick sauce, don’t use no-boil noodles.
per serving 468 cal., 28 g fat (11 g sat. fat), 60 mg chol., 708 mg sodium, 35 g carb., 5 g fiber, 6 g sugars, 21 g pro.
MAKE AHEAD
Prepare as directed through Step 1. Store wilted Swiss chard in the refrigerator up to 3 days.