Extraordinary Swiss Chard Lasagna Recipe

2 tbsp of olive or salad oil
1 pound of hamburger
1/2 pound of fresh mushrooms, sliced
1 can (8 ounces) of tomato sauce
1 can (6 ounces) of tomato paste
2 tsp of salt
1 tsp of oregano
3/4 cup of water or dry red wine
1 cup of cooked, drained, and finely chopped chard (about 1 pound raw)
1 cup of cottage cheese
1/3 cup of grated Parmesan cheese
2 eggs
1 package (12 ounces) of lasagna noodles, cooked according to package directions
1/2 pound of Monterey Jack cheese, grated

Instructions:

Brown the onion and garlic lightly in one tablespoon of the oil in a large frying pan. Add the hamburger and cook until the meat is no longer red. Throw in the sliced mushrooms and cook until they’ve lost most of their liquid . . . then stir in the tomato sauce, tomato paste, one teaspoon of salt, the oregano, and the water or wine. Simmer 15 minutes.

In a clean bowl, combine the chard with the cottage cheese, the Parmesan cheese, 1 of the eggs, and the remaining teaspoon of salt and tablespoon of oil. In another bowl, beat the second egg slightly and toss with the cooked and drained lasagna noodles.

Now pour half the meat sauce into the bottom of a long (about 9-by-13-inch) baking dish and cover with half of the noodles. Spread all of the cheese/chard mixture over this and top with [1] the remaining lasagna noodles, followed by [2] the remaining meat sauce. Next, cover the baking dish with foil and pop it into a 350 degree oven. About 45 minutes later, remove the foil and sprinkle grated Jack cheese over the hot lasagna . . . then return the dish to the oven (uncovered) and bake 15 to 20 minutes longer. Allow the lasagna to cool 5 to 10 minutes before dishing it up. Serves 6 or 8.

Add a green salad, bread, and wine to this extraordinary Swiss chard lasagna recipe, and you’ve got a simple lasagna meal for up to 8 persons. And if this doesn’t make you a chard fanatic, I don’t know what will!

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Read more about cooking with Swiss chard: Fresh Swiss Chard Recipes.