I made this dish in my 12" cast iron pan and it came out perfectly. The flavors come together nicely and I topped it with some freshly grated Parmigiana-Reggiano on the plate.
Ingredients:
3 T extra-virgin olive oil
1 medium onion, coarsely chopped
1 pound Swiss chard, stems removed and both thinly sliced
Coarse salt
4 cloves garlic, minced
1/2 tsp. red pepper flakes
1 can (28-ounces) fire roasted whole tomatoes with the juice
4 oz. feta cheese, crumbled
1 pkg. No-boil lasagna noodles
1 lb. whole-milk mozzarella, shredded
Parmigiana-Reggiano cheese, grated
Preheat oven to 375*. Heat a large skillet over medium high heat. Add 2 T oil, onion, and chard stems. Cook, stirring occasionally, until soft, about 4 minutes. Stir in chard leaves, season with salt, and cook until tender, about 2 minutes. Transfer to a plate and add feta cheese. Wipe skillet; return to medium-high heat. dd remaining 1 T oil, garlic, and pepper flakes. Cook until fragrant, about 30 seconds. Add tomatoes with juices and simmer, breaking into pieces, until thickened, about 3 minutes. Season with salt.
Spread 1/2 cup tomato sauce in the bottom of an 8-inch square baking dish. Top with 2 lasagna noodles, 3/4 cup sauce one-third of chard mixture and 1 cup cheese. Repeat layering twice. Top with remaining noodles, sauce and cheese. Loosely cover with parchment-line foil. Bake 30 minutes. Uncover and bake until bubbly, about 5 minutes. Let cool 20 minutes, then slice and serve. Grate Parmigiana-Reggiano over the top if desired.
(Recipe adapted from Martha Stewart.com)
Mangia!
No comments:
Post a Comment