Eating For Two: Lasagna With Eggplant And Chard Rec

Name: Eating For Two: Lasagna With Eggplant And Chard Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 box lasagna noodles; 1 1/2 pounds eggplant, sliced crosswise 1/4 inch thick; 2 tablespoons olive oil, plus extra for the eggplant; 2 tablespoons butter; 1/2 onion, finely diced; 3 garlic cloves, finely chopped; 1 bunch green chard, about 1 1/2 pounds, stems removed; Salt and freshly milled pepper; 1/2 cup dry white wine (I usually substitute water unless I happen to have a bottle of wine or vermouth open); 1 cup ricotta; 1 egg; 1 cup tomato sauce (your favorite; make sure it is well seasoned); 3/4 cup grated pecorino romano; 8 ounces fresh mozzarella, thinly sliced

Servings: persons

1 box lasagna noodles
1 1/2 pounds eggplant, sliced crosswise 1/4 inch thick
2 tablespoons olive oil, plus extra for the eggplant
2 tablespoons butter
1/2 onion, finely diced
3 garlic cloves, finely chopped
1 bunch green chard, about 1 1/2 pounds, stems removed
Salt and freshly milled pepper
1/2 cup dry white wine (I usually substitute water unless I happen to have a bottle of wine or vermouth open)
1 cup ricotta
1 egg
1 cup tomato sauce (your favorite; make sure it is well seasoned)
3/4 cup grated pecorino romano
8 ounces fresh mozzarella, thinly sliced

1
Boil the lasagna noodles according to package instructions. Unless it is garden fresh, salt the eggplant, let stand 30 minutes, then blot dry.
2
Preheat the oven to 400u00b0F. Brush both sides of the eggplant slices lightly with oil. Place the slices on a sheet pan and bake, turning once, until browned on both sides, about 30 minutes in all. Chop coarsely. Do not turn off oven.
3
Heat 2 tablespoons oil and the butter in a large skillet. Add the onion and garlic and cook over medium heat for about 3 minutes, stirring frequently. Add the chard, sprinkle with 1/2 teaspoon salt, and cook until wilted, about 5 minutes. Add the wine, cover, and cook until the chard is tender and the pan is dry, about 10 minutes. Turn the mixture out onto a cutting board and chop finely. In a bowl, mix together the ricotta, 1/3 cup water, and the egg, then stir in the chard. Taste and season with salt and freshly ground pepper.
4
Oil a 9x13 inch baking dish. Spread 1/3 cup tomato sauce over the bottom and cover with a layer of pasta. Scatter a quarter of the grated cheese over the top and add a quarter of the eggplant, ricotta mixture, and mozzarella. Follow with another layer of pasta and repeat for three more layers. End with a layer of pasta and the remaining sauce. Cover with foil, tenting it above the surface.
5
Bake in the 400u00b0F oven 20 to 30 minutes or until heated through. Remove the foil and bake 5 to 10 minutes more.

678

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 box lasagna noodles, 1 1/2 pounds eggplant, sliced crosswise 1/4 inch thick, 2 tablespoons olive oil, plus extra for the eggplant, 2 tablespoons butter, and more.

Yes, Eating For Two: Lasagna With Eggplant And Chard Recipe falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Eating For Two: Lasagna With Eggplant And Chard Recipe

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions