Malfatte Vegetable 'pasta' Sheets for Lasagna

Name: Malfatte Vegetable 'pasta' Sheets for Lasagna
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 garlic cloves, minced; 1 large onion, minced; 6 celery ribs, minced; 3 lbs chard leaves, finely Chopped; 2 tablespoons flat leaf parsley, finely chopped; 3 eggs, beaten lightly; 2 cups fine soft bread crumbs; ½ teaspoon marjoram; ½ teaspoon clove, ground; ½ teaspoon cinnamon; tomato sauce, 2-4 servings of your favorite sauce; 2 tablespoons extra virgin olive oil; 1 teaspoon sea salt; 3 tablespoons flour

Servings: persons

2 garlic cloves, minced
1 large onion, minced
6 celery ribs, minced
3 lbs chard leaves, finely Chopped
2 tablespoons flat leaf parsley, finely chopped
3 eggs, beaten lightly
2 cups fine soft bread crumbs
½ teaspoon marjoram
½ teaspoon clove, ground
½ teaspoon cinnamon
tomato sauce, 2-4 servings of your favorite sauce
2 tablespoons extra virgin olive oil
1 teaspoon sea salt
3 tablespoons flour

1
*For Gluten Free, use Gluten Free Bread Crumbs.
2
**For Gluten Free, use Garbonzo Bean Flour.
3
Heat the Extra Virgin Olive Oil in a saute pan over medium heat.
4
Add the Onion and a pinch of Sea Salt and cook until onion is pale gold.
5
Add the Celery and cook for another 3 minutes.
6
Add the garlic and saute until light gold, taking care not to bitter.
7
Add the Chard and Parsley and saute until the Chard is wilted, stirring frequently.
8
Remove from heat and let cool.
9
Add the 3 beaten eggs and the remaining ingredients to the cooled mixture.
10
Add enough bread crumbs to form a medium paste.
11
Pour mixture onto a Floured Surface and divide in half.
12
Pat flour on top of mixture and press to a flat surface about 1/2 inches thick.
13
Cut into roughly 1 1/2 in squares (remember - 'badly done').
14
Boil salted water and drop squares in 2 or 3 at a time.
15
Cook until they float to the surface.
16
Drain on a papter towel and set aside.
17
Prepare your favorite Tomato Sauce, Ragu or Lasagna filling.
18
Pour your completed sauce into a baking dish.
19
In a single layer, place the Malfattes on top of the sauce, leaving about 1/4 in between them.
20
Do not press them into the sauce.
21
Preheat oven to 400 and bake, covered for about 45-1hr.
22
Freezes well and is excellent with spinach.

327

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

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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 14 ingredients. The key ingredients include: 2 garlic cloves, minced, 1 large onion, minced, 6 celery ribs, minced, 3 lbs chard leaves, finely Chopped, and more.

Yes, Malfatte Vegetable 'pasta' Sheets for Lasagna 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!