I read an article in Canadian Living Magazine a while back that said Swiss chard is really good for you so thought I would give growing it a try. If you click on this link you can read the article for yourself. I also liked the colours of the leaves and so decided that planting some in my deck planters would be a good idea. Well hello bumper crop of Swiss chard! Now what do I do with you?
As a person who likes cheese – er, make that loves cheese, I thought that making it into a lasagna might be a good thing to try. Well all the ladies of this house loved the results, but the protein eating guys really would have liked some chicken incorporated into the recipe or on the side. If you like spicier dishes, then a few shots of Frank’s Red Hot Sauce might be needed too.
Swiss chard has an interesting taste which is kind of like beets or my Grandma’s borscht (beet soup). I really liked the flavor but my beet-hating husband did not. So, I offer up this recipe for consideration… not fully endorsed by the Froom Five, but as something to make your own decision on.
Ingredients for a super heaping rectangular baking dish (9 x 13 x 1.5″deep):
- 12 uncooked lasagna noodles
- 2 diced large onions
- 1 tbsp. butter
- 1 tbsp. olive oil
- 3 cloves of garlic, crushed
- 10 – 16 large stalks of Swiss Chard (leaves and stems), washed and diced
- 28 oz. can peeled tomatoes (don’t drain them)
- 2 cups 2% cottage cheese
- 3 eggs
- 4 cups shredded mozzarella
- 1 tsp. salt
- 1 tsp. pepper
Preheat oven to 350 degrees. Shred the mozzarella cheese and set aside.
Boil the lasagna noodles using package directions, until they are tender. Drain the hot water and fill with ice cold water repeatedly until the noodles are cold. Drain, cover and set aside.
Dice the onions and washed Swiss chard. Melt the olive oil and butter in a frying pan and add the onions until they are softened. Add the Swiss chard stalks and garlic, cooking for about 4 minutes on medium heat. Add the Swiss chard diced leaves and stir so that they wilt down with the rest of the vegetables. Take off the heat and set aside once wilted.
In a blender, mix the cottage cheese and eggs together until well blended. Don’t drain the liquid from the can of tomatoes but crush the tomatoes together with the juice using a potato masher or a fork. I wanted some nice chunks of tomato in the lasagna but if you like a smooth tomato filling, then crush ’em to your heart’s content.
Start the layering process by spooning about 4 to 6 tbsp. of the crushed tomato into the bottom of the lasagna dish. Then top this with three noodles laid side by side. Then, just start spooning on some of the vegetables, topped by some cheese, the crushed tomatoes and then the cheese/egg mixture. Repeat the layering until you have three layers of noodles. You don’t need to be super exact when making lasagna so just eye-ball your division of ingredients.
For the finale, sprinkle the top with the mozzarella cheese and feel free to add more if you’d like.