This is very similar to my Stuffed Shells. It’s an example of what I like to do to make things easy, but avoid having the same old thing all the time: Take one recipe that you like and tweak it so it’s just a little different, based on your mood, availability of ingredients, or whatever.
You can make one big 9×13 pan of this, but I made two 9x9s and popped one in the freezer for next week. This one has a few steps, but a lot of them you can do simultaneously (brown the meat while the pasta is cooking, mix the cheese filling in between stirring the meat, etc).
Swiss Chard Lasagna
- 1/2 box of Lasagna noodles
- 1 16 oz package skim ricotta
- 1 16 oz package low fat cottage cheese
- 2 eggs
- 1 bunch swiss chard (you could use any green you like here, though prep will vary)
- 1/4 – 1/2 C grated romano cheese
- 1 pound ground sirloin
- salt and pepper to taste
- Tomato sauce (Here is how I made it for this dish)
Boil your pasta. Wash your swiss chard and separate the leaves from the stems. Blanch the leaves, then squeeze all the moisture from them that you can (wait until they’re cool!). Chop the leaves finely, and place in a mixing bowl. Trim the stems and chop. Add these to a skillet with the ground sirloin and cook them together over medium heat until the meat is browned and the stems are softened. To the mixing bowl with the chopped chard leaves, add the ricotta, cottage cheese, eggs, romano, salt and pepper. Mix well. Now, layer it all in a pan. First some sauce, then noodles, then cheese, then meat, then sauce, and keep going. Layer up to the top of the dish, finishing with sauce at the end. Bake at 350 for about an hour. If you’re going to freeze it, freeze before baking.