This is my go to recipe when the garden starts overflowing with red chard. I’ve converted quite a few people to love red chard and even the idea of a veggie lasagna. Today with the snow coming down chard from the garden sounds really nice but I made mine with spinach instead bought from the store. 🙁 This weather is such a tease!
What you need:
lasagna noodles (or raw sliced eggplant)
marinara sauce (if you don’t have homemade sauce my favorite is Trader Joe’s garlic marinara sauce)
shredded cheese (Trader Joe’s quattro formaggio is best)
fresh red chard (or spinach or both!) If you are using bagged greens I usually use 2 bags 1 for each layer as it will cook down
artichoke hearts (fresh is best)
Line bottom of 9×13 pan with a thin layer of sauce.
Layer noodles or eggplant “noodles”. sprinkle cheese lightly and half of red chard.
Add another layer of noodles. Pour sauce over noodles.
Layer the rest of red chard and all of artichokes. Sprinkle lightly with cheese.
Add another layer of noodles. Pour rest of the sauce over noodles and sprinkle with cheese. ( I find I like to use less cheese than a regular lasagna and it helps to bring out the other flavors)
Bake at 375 for 45 minutes covered. Bake addition 15 minutes uncovered or until cheese is bubbly.
We are serving with some garlic bread and arugula salad tonight. Enjoy!