Lasagna With Swiss Chard Agro Dolce,White Beans, Co

Name: Lasagna With Swiss Chard Agro Dolce,White Beans, Comte And Walnuts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Red Chard Agro Dolce; 2 bunches Swiss chard (red or rainbow), washed, dried, and stem ends trimmed; 3 tablespoons olive oil; 1/2 cup small-dice white onion; 4 flat anchovy fillets, mashed with fork; 3 tablespoons golden raisins or currants; 1-2 Tablespoons capers, rinsed; 4 medium garlic cloves, finely chopped; 1 tablespoon freshly squeezed lemon juice; freshly ground black pepper; optional fresh grated nutmeg; Assembling the Lasagna; 12-16 ounces fresh Lasagna noodles, or box of dry; Red Chard Agro Dolce from above; 1 pound Comte cheese chopped up in small cubes(or crumbled chevre; 4cups cooked white navy beans (or other dry beans or lentils); 2/3 cup Walnuts, roughly chopped; 1/2 cup Heavy Cream; Freshly Ground Black Pepper; 1/3- 1/2 cup Ground Parmesan; ~ 1/4- 1/2 cup Dry Whole wheat bread crumbs, pan- toasted with a little unsalted butter; 2 ounces Chopped , cold, unsalted butter

Servings: persons

Red Chard Agro Dolce
2 bunches Swiss chard (red or rainbow), washed, dried, and stem ends trimmed
3 tablespoons olive oil
1/2 cup small-dice white onion
4 flat anchovy fillets, mashed with fork
3 tablespoons golden raisins or currants
1-2 Tablespoons capers, rinsed
4 medium garlic cloves, finely chopped
1 tablespoon freshly squeezed lemon juice
freshly ground black pepper
optional fresh grated nutmeg
Assembling the Lasagna
12-16 ounces fresh Lasagna noodles, or box of dry
Red Chard Agro Dolce from above
1 pound Comte cheese chopped up in small cubes(or crumbled chevre
4cups cooked white navy beans (or other dry beans or lentils)
2/3 cup Walnuts, roughly chopped
1/2 cup Heavy Cream
Freshly Ground Black Pepper
1/3- 1/2 cup Ground Parmesan
~ 1/4- 1/2 cup Dry Whole wheat bread crumbs, pan- toasted with a little unsalted butter
2 ounces Chopped , cold, unsalted butter

1
["Tear or slice the chard stems from the leaves. Coarsely chop the stems and set aside. Grasp a handful of leaves and roll up tightly, lengthwise. Cut the leaves crosswise into 1-inch-wide strips and set aside. Heat the oil in a medium large pan over medium heat until shimmering, about 3 minutes. Add the onion, anchovies, and raisins and cook, stirring occasionally, until the onion has softened, about 4 minutes. Add the capers and garlic and cook, stirring often, until the garlic is fragrant and lightly browned, about 1 minute. Add the reserved chard stems and cook until they start to brown, about 2 minutes. Add the chard leaves and cook, stirring, until they're wilted, about 5 minutes. Add lemon juice, season with salt and pepper. Transfer to bowl.", "Unless the fresh pasta is semi-transparently thin, blanch the noodles a few minutes (longer if dry) to al dente, in salted boiling water; lift out and into colander; rinse briefly in cold running water and dry on cloth towels.
2
In a well- buttered or sprayed 9 x 13 inch ceramic dish, lay down one layer of noodles, overlapping slightly. Top with half the cooked chard mix. Spread out evenly to edges of pan.Lay down a second pasta layer, slightly overlapping, in the opposite direction from the first layer. Scatter half the: beans, cheese, breadcrumbs, and half the walnuts, and drizzle with half the heavy cream. Sprinkle with freshly ground black pepper.
3
Top with another overlapping layer of noodle and the remaining chard mix. Top with the last pasta, the remaining beans, comte, bread crumbs and walnuts.
4
Drizzle liberally with remaining heavy cream. Sprinkle a little fresh ground black pepper and the ground parmesan on top. Dot with unsalted butter.
5
Cover the lasagna very loosely with buttered or sprayed parchment paper or foil and bake in the upper third of the oven for 15 minutes. Remove the parchment paper and bake for about 15 minutes longer, until the lasagna is bubbling and top is browned in spots. Tent with foil and let rest for 15 minutes before serving."]

2473

kcal

Calories

Fat

312

Carbs

101

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.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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

You need 22 ingredients. The key ingredients include: Red Chard Agro Dolce, 2 bunches Swiss chard (red or rainbow), washed, dried, and stem ends trimmed, 3 tablespoons olive oil, 1/2 cup small-dice white onion, and more.

Yes, Lasagna With Swiss Chard Agro Dolce,White Beans, Comte And Walnuts 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!

Lasagna With Swiss Chard Agro Dolce,White Beans, Comte And Walnuts

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions