Swiss Chard and Caramelized Onion Lasagna

This lasagna is slightly unconventional, but not so much that traditional lasagna lovers won’t love it.

The caramelized onions have a delicious sweetness that is offset by the robustly flavored chard. 12 Servings.

Ingredient List
* 12 oz. dried or 1 lb. fresh lasagna noodles
* 4 Tbs. olive oil
* 1 clove garlic, minced
* 2 bunches (about 3 lbs.) red Swiss chard, stemmed, leaves coarsely chopped and blanched
* 1 cup part-skim ricotta cheese
* Salt and freshly ground black pepper to taste
* 4 1/2 cups thinly sliced onions
* 1 tsp. sugar
* 1 tsp. balsamic vinegar
* 3 cups low-fat milk
* 1/3 cup all-purpose flour
* 1 1/4 cups plus 2 Tbs. grated Parmesan or Asiago cheese

Directions
1. In large pot of boiling salted water, cook noodles until just tender, about 8 minutes for dried and 1 minute for fresh. Drain and rinse under cold water. Spread noodles on clean kitchen towels and cover with plastic wrap.

2. In large skillet, heat 1 tablespoon oil over medium heat. Add garlic and cook, stirring often, 30 seconds. Add chard and cook, stirring often, until tender, about 5 minutes. Transfer chard to medium bowl and stir in ricotta cheese. Season with salt and pepper. Set aside.

3. Wipe out skillet, heat remaining 3 tablespoons olive oil over medium heat. Add onions and cook, stirring, until onions begin to brown all over, about 15 minutes. Sprinkle with sugar and stir. Cook, stirring, until deep amber in color, about 20 minutes more. Remove from heat and splash with vinegar. Set aside.

4. In medium saucepan, heat 2 1/2 cups milk over medium heat until steaming. Meanwhile, put flour in small bowl and whisk in remaining 1/2 cup milk until smooth; whisk into hot milk mixture and whisk constantly until sauce comes to a simmer and thickens. Continue cooking and stirring for 1 minute. Stir in Asiago or Parmesan cheese until melted and smooth. Season with salt and pepper.

5. Preheat oven to 400°F. Lightly oil a 9 x 13-inch baking dish or coat with nonstick cooking spray. Coat bottom of prepared dish with 1/2 cup of sauce. Line bottom with a single layer of noodles. Spread half the chard over the noodles. Add another layer of noodles, arrange caramelized onions on top and sprinkle with salt and pepper. Spread another 1/2 cup sauce over all. Add another layer of noodles, followed by the remaining chard mixture. Finish with remaining noodles and sauce. Sprinkle with remaining Parmesan.

6. Lightly oil a large piece of aluminum foil or coat with nonstick cooking spray and use it to tightly cover dish. Bake lasagna for 30 minutes. Uncover and bake 10 to 15 minutes more, or until lightly browned and bubbling. Let stand for 10 minutes before serving.

Swiss Chard and Caramelized Onion Lasagna [Vegetarian Times Issue: December 1, 1998 p.24]

Herbed Tofu Lasagna with Zucchini

Simple, fresh flavors and an innovative way with tofu—it’s blended with herbs and seasonings until creamy and ricotta-like—make this lasagna one you’ll want to make year-round. The key: Use the best purchased marinara sauce you can find, then drizzle each serving with extra virgin olive oil. Serves 10 - Vegan

Ingredients:
2 14-oz. pkg. firm tofu, well drained
1⁄2 cup chopped fresh basil
1⁄3 cup chopped fresh Italian parsley
1⁄3 cup pine nuts, toasted*
2 cloves garlic, peeled
2 Tbs. lemon juice
1 tsp. salt
1⁄2 tsp. red pepper flakes
1⁄4 tsp. sugar
1 Tbs. olive oil
4 medium-size zucchini, cut into
1⁄2-inch slices (about 3 cups)
5 cups marinara sauce
16 no-cook lasagna noodles (9 oz.)

Preparation:
* To toast pine nuts: Place nuts in dry skillet over medium-high heat. Cook, stirring constantly, about 3 minutes, until golden.

1. Preheat oven to 350F. Coat 13x9- inch baking dish with cooking spray. Combine tofu, basil, parsley, pine nuts, garlic, lemon juice, salt, red pepper flakes and sugar in food processor; blend until smooth and similar to ricotta in texture.

2. Put oil and zucchini in large nonstick skillet. Sauté 3 to 5 minutes over medium-high heat, or until just tender.

3. Spread 3 Tbs. marinara sauce over bottom of prepared baking dish. Cover with layer of noodles, overlapping slightly, half of tofu mixture and half of zucchini mixture. Top with another layer of noodles, remaining tofu and zucchini, and 1⁄2 cup sauce. Finish with another layer of noodles and remaining sauce.

4. Cover with foil, and bake 1 hour. Let rest 10 minutes before serving.

PER SERVING: 314 CAL; 18G PROT; 12G TOTAL FAT (1.5G SAT. FAT); 36G CARB; 0MG CHOL; 617MG SOD; 6G FIBER; 10G SUGARS

HERBED TOFU LASAGNA WITH ZUCCHINI (Apr. '06 issue)

Mushroom and Swiss Chard Lasagna

For brands of oven-ready lasagna noodles that contain 12 noodles per box, use 3 noodles per layer. For those with 16 noodles, use 4 per layer. Serves 8.

1 lb. Swiss chard, well rinsed, or 16 oz. frozen spinach
2 tsp. olive oil
1 lb. cremini or baby bella mushrooms, quartered
3 cloves garlic, minced
1/4 tsp. crushed red pepper
1 26-oz. jar marinara sauce
Salt and freshly ground black pepper to taste
1 large egg
1 15-oz. container low-fat ricotta cheese
2/3 cup freshly grated Parmesan cheese
1 8- to 9-oz. pkg. oven-ready lasagna noodles (12 to 16 noodles)
2 cups grated part-skim mozzarella cheese

Bring large pot of water to a boil. Remove stems from Swiss chard leaves; cut stems into 1/2-inch lengths. Cut leaves into 1-inch strips. Add stems to boiling water, cover and cook 3 minutes. Add leaves, cover and cook 3 to 4 minutes, until tender. Drain, rinse under cold water; press out excess moisture.

Heat oil in nonstick skillet over medium-high heat. Add mushrooms, and cook, stirring occasionally, 3 to 5 minutes, or until browned. Add garlic and crushed red pepper; cook, stirring, about 10 seconds. Transfer to bowl, and stir in Swiss chard and 2 cups marinara sauce. Season with salt and pepper.

Whisk together egg, ricotta, 1/3 cup Parmesan cheese, salt and pepper in bowl. Put 3 or 4 lasagna noodles in large bowl, and cover with warm water; let soak.

Preheat oven to 400F.

Spread about 1/2 cup marinara sauce in 9x13-inch baking dish coated with cooking spray. Place 3 or 4 dry noodles over sauce. Cover with 2/3 cup ricotta mixture. Top with 1 1/2 cups Swiss chard mixture. Sprinkle with 1/2 cup mozzarella. Repeat layering two times.

Lift soaked noodles from water, pat dry and arrange on top of lasagna. Cover with remaining marinara sauce. Tightly cover pan with aluminum foil. (Lasagna can be prepared ahead to this point, and refrigerated up to 2 days.)

Bake 35 minutes, and then uncover. Sprinkle with remaining Parmesan cheese and mozzarella. Bake, uncovered, about 15 minutes, until noodles are tender. Let stand 5 minutes before serving.

Mushroom and Swiss Chard Lasagna (Weekly Recipe - April 10, 2007)

Peach Lasagna

Ingredients:
For the peach layers, 3 pounds ripe peaches
Grated peel and juice of 1 small-medium lemon
¾ cup sugar
For the bread layers,
8 slices (approximately 5 x 3 ½ inches) country bread cut, not too thick, from a round country loaf
3/4 stick (6 tablespoons butter)
1 ½ tablespoons sugar
For the crumb topping
1/3 cup flour
¼ cup sugar
1 tablespoon dark brown sugar
¼ teaspoon cinnamon
1/2 stick (4 tablespoons) butter
3 tablespoons finely chopped almonds

Directions: Preheat the oven to 350 degrees.

Peel the peaches and cut them into approximately ¼ inch wedges. Toss them in a bowl with the lemon rind and juice and ¾ cup sugar.

Melt 3 tablespoons of the butter in a large skillet and lay in half of the bread slices. Brown them lightly on one side, then turn them and brown the other side. Repeat with the remaining butter and bread slices and when all are done, sprinkle the 1 ½ tablespoons sugar over them.

Line the bottom of a shallow baking dish (approximately 8 x 10 inches) with half the bread slices; they should just cover the bottom. Spoon half of the peaches and half of their juices on top, then arrange a second layer of bread slices over the surface, and a final layer of peaches and juice.

Prepare the topping by tossing together in a bowl the flour, sugar, brown sugar, cinnamon, and salt. Cut the butter into small cubes and mix them with the dry ingredients, using your fingertips or a pastry cutter to incorporate the butter but not too thoroughly—leave small, flakey pieces of butter throughout. Fold in the chopped almonds.

Sprinkle the topping even over the peach lasagna and bake in the preheated oven for 1 hour. Test after 50 minutes; if the peaches were very ripe and juicey, it will be done. Otherwise, it will take the full hour or a little more; the peaches should be tender, the juices bubbling all around, and the top nicely browned. If the peaches seem done (and you don’t want them to dry out) but the crumb topping is still pale, slip the dish under a hot broiler for a minute or two. Serve warm.

Peach Lasagna

Zucchini and Country Bread Lasagna

Ingredients: For the Zucchini
2 pounds firm, unblemished zucchini (6 small or 4 medium)
1/2 teaspoon salt
2 tablespoons extra-virgin olive oil
For Assembling the Lasagna
2 tablespoons soft butter, for the baking pan
12 or so day-old slices of country bread (from a 1-1/2 pound loaf)
6 cups Tomato Sauce
2 cups grated Grana Padano

Directions: Rinse and dry the zucchini, slice off the stem and trim the blossom end. With a sharp long bladed knife (or a mandolin if you have one) cut very thin lengthwise slices, about an 1/8-inch thick. Put them in large bowl, sprinkle over the 1/2 teaspoon of salt and the 2 tablespoons of oil and toss to coat the slices with the seasonings. Assembling the Lasagna
Arrange a rack in the center of the oven and preheat to 400. Cut the crusts off the bread slices. If they are soft and fresh, you can dry them briefly in the oven but don’t let them get crisp or brown.

Butter the bottom and sides of the baking pan generously. Spread a cup of the tomato sauce in a thin layer in the bottom of the pan. Cover the bottom with a single layer of bread slices. Trim the slices and cut them in pieces so they fit close together and lie flat (but you don’t have to fill every small crack or hole). Spoon about 2 cups of sauce onto the bread and spread it evenly.

Make a layer of zucchini (or sautéed eggplant), using half the slices. You can lay them crosswise or lengthwise in the pan, whichever way fits best. Overlap the slices as necessary to make an even layer that completely covers the sauce. Press down gently to condense the lasagna and make more room in the pan, then sprinkle 1 cup of grated cheese evenly over the top.

Now repeat the layering: Arrange another layer of bread slices and trimmed pieces. Cover the bread with 2 more cups of sauce, spread evenly. Lay out the rest of the zucchini slices in an overlapping layer. Sprinkle another cup of cheese (or more!) in a generous layer over the top of the lasagna.

Cut a sheet of aluminum foil about 2 feet long-preferably from a wide roll of heavy-duty foil. Press the foil so it hugs the sides of the pan and bend it to make a "tent" over the lasagna that doesn't touch the surface anywhere.

Bake the lasagna covered for about 45 minutes, giving the zucchini plenty of time to cook. Remove the pan from the oven; carefully unfold the foil from the sides of the pan and lift it off completely. Don't get burned by the pan or the steam that is released and more importantly don't let the foil mess up the cheesy topping!

Return the lasagna to the oven and bake for another 15 to 20 minutes or until the top is deep golden-brown. Let the casserole settle for a few minutes before serving (it will stay hot for some time). Cut in squares or rectangles of whatever size you like, and lift out individual pieces with an angled spatula.

Zucchini and Country Bread Lasagna

Tortilla Lasagna with Swiss Chard

Italy meets Mexico in this easy casserole made with corn tortillas instead of noodles. Recipe by Victoria Riccardi.

2 tsp. olive oil
1 lb. Swiss chard, stems and leaves separated, chopped
1 large onion, chopped (about 1 1/2 cups)
4 cloves garlic, minced (about 4 tsp.)
4 1/2 cups tomato sauce, divided
1 1/2 cups fresh basil leaves
9 6-inch corn tortillas, divided
2 cups part-skim ricotta cheese
3 oz. part-skim mozzarella cheese, grated (about 1 cup)
3 Tbs. grated Romano cheese

1. Preheat oven to 375F. Heat oil in large pot over high heat. Add chard stems and onion, and cook 8 minutes, or until soft, stirring often. Add chard leaves and garlic. Cover, and cook over medium-low heat 5 minutes, or until chard leaves are tender. Season with salt and pepper.

2. Combine 21/2 cups tomato sauce and basil. Spread 1/2 cup tomato-basil sauce over bottom of 10-inch springform pan. Arrange 3 tortillas in single layer (overlapping slightly) over sauce.

3. Season ricotta with salt and pepper. Spread 1 cup ricotta over tortillas in pan. Top with 1/2 cup tomato-basil sauce, 1/2 chard mixture, 1/3 cup mozzarella and 1 Tbs. Romano cheese. Repeat layering with 3 more tortillas, 1 cup ricotta, 1/2 cup tomato-basil sauce, remaining chard mixture, 1/3 cup mozzarella and 1 Tbs. Romano cheese; place remaining tortillas on top. Spread remaining 1 cup tomato-basil sauce over tortillas; cover with foil, and bake 45 minutes. Remove foil, sprinkle with remaining 1/3 cup mozzarella and 1 Tbs. Romano cheese, and bake, uncovered, 10 minutes more. Let stand 5 minutes, then unmold, and cut into wedges. Serve with warmed remaining tomato sauce on the side. (Serves 6).

TORTILLA LASAGNA WITH SWISS CHARD

Vegetarian Lasagna

1 pound soft tofu
1/2 cup grated Parmesan
2 eggs
3 garlic cloves, minced
2 tablespoons each minced fresh basil, thyme, and oregano, or 2 teaspoons each dried
1/4 teaspoon coarse salt
1/8 teaspoon freshly ground black pepper
32 ounces homemade tomato sauce or store-bought tomato sauce
1/2 8-ounce package no-boil lasagna noodles
4 ounces fresh prewashed baby spinach (2 cups)
8 ounces mozzarella, shredded (2 cups)

Heat oven to 375º F. Combine the tofu, Parmesan, eggs, garlic, herbs, salt, and pepper in a medium bowl.

Lightly coat a 13-by-9-inch baking dish with vegetable cooking spray. Spread with about 1 cup of sauce. Arrange one layer of noodles on top. Spread with half the tofu mixture; top with half the spinach, a third of the remaining sauce, and a third of the mozzarella. Repeat layers, ending with noodles, sauce, and mozzarella.

Cover with aluminum foil and bake 30 to 35 minutes. Let stand 5 minutes before cutting. Recipe can be made ahead to this point. Cool, cover, and refrigerate up to one day ahead. Reheat at 325º F for 20 minutes or until a knife inserted in the center comes out hot.

Yield: 8 servings

Vegetarian Lasagna : RealSimple.com

Pumpkin Lasagna

3 tablespoons unsalted butter, plus more for the dish
1 large yellow onion, finely chopped
1 clove garlic, finely chopped
2 bunches Swiss chard, stems removed and leaves roughly chopped (optional)
1 1/2 teaspoons kosher salt
1 teaspoon black pepper
2 tablespoons chopped fresh sage
1/4 teaspoon ground nutmeg
2 15-ounce cans pure pumpkin (not pumpkin pie filling)
2 cups (1 pint) heavy cream
1 1/2 cups (6 ounces) grated Parmesan
1 1/2 18- to 24-ounce packages refrigerated cheese ravioli

Heat oven to 400° F.

In a large skillet, over medium-low heat, melt 2 tablespoons of the butter. Add the onion and cook for 5 minutes. Add the garlic and chard (if using) and increase heat to medium-high. Cook, stirring frequently, for 5 to 7 minutes. Season with 1 teaspoon of the salt, 1/2 teaspoon of the pepper, the sage, and the nutmeg.

In a large bowl, combine the pumpkin, cream, 1 cup of the Parmesan, and the remaining salt and pepper.

Place a layer of ravioli in a buttered 9-by-13-inch baking dish. Top with half the onion mixture and almost half the pumpkin mixture. Top with another layer of ravioli. Repeat with the remaining onion mixture and all but 1 cup of the pumpkin mixture. Top with the remaining ravioli, pumpkin mixture, and Parmesan. Sprinkle with the remaining butter, cut into small pieces. Cover and bake for 20 minutes. Uncover and bake for 15 minutes more.

In Advance: Assemble the lasagna but do not bake it. Cover and refrigerate for up to 24 hours. Bake as directed, adding 25 minutes to the covered cooking time.

Yield: Makes 6 to 8 servings

Pumpkin Lasagna : Real Simple

Lasagna-Style Baked Ziti

1 pound ziti
1 tablespoon olive oil
1 large yellow onion, diced
3/4 teaspoon kosher salt
1/4 teaspoon black pepper
3 cloves garlic, minced
1/2 cup chopped fresh oregano (optional)
1 26-ounce jar pasta sauce
1/2 cup (2 ounces) grated Parmesan
1 15-ounce container ricotta
1 10-ounce box frozen spinach, thawed and squeezed to remove liquid
1 cup grated mozzarella

Cook the ziti according to the package instructions.

Heat oven to 400° F.

In a large pot, over medium-low heat, heat the oil. Add the onion, salt, and pepper. Cover and cook until the onion is softened, 5 to 7 minutes. Add the garlic and oregano (if using) and cook for 2 minutes. Add the pasta sauce and heat for 3 minutes. Remove from heat. Add the cooked pasta and toss to coat. Add the Parmesan, ricotta, and spinach and toss again. Spread the mixture into a 9-by-13-inch baking dish or individual ramekins and sprinkle with the mozzarella. Bake until the mozzarella melts, about 15 minutes.

Tip: If you prefer, substitute chopped broccoli for the spinach.

Yield: Makes 4 servings

Lasagna-Style Baked Ziti : Real Simple

Mexican-Style Lasagna

Ingredients:
1 cup fresh cilantro leaves
4 scallions, coarsely chopped
Coarse salt and ground pepper
10 ounces fresh baby spinach
Nonstick cooking spray
8 corn tortillas (6-inch)
1 can (15.5 ounces) pinto beans, drained and rinsed
1 cup prepared salsa (mild or medium)
8 ounces pepper Jack cheese, grated (about 2 cups)

Preheat oven to 425°. In a food processor, combine cilantro, scallions, 1 teaspoon salt, and 1/4 teaspoon pepper with as much spinach as will fit; pulse, adding remaining spinach in batches, until coarsely chopped.
Coat an 8-inch square baking dish with cooking spray. Lay 4 tortillas in bottom of dish (they will overlap slightly). Layer with half of beans, salsa, spinach mixture, and cheese; repeat with remaining ingredients, ending with cheese and pressing in gently.
Cover dish with foil; place on a rimmed baking sheet. Bake until bubbling, 25 to 30 minutes; remove foil, and continue baking until golden, 15 to 20 minutes more. Cool 5 to 10 minutes before serving.

Per serving: 446 calories; 21 grams fat; 21.6 grams protein; 48.2 grams carbohydrates; 10.4 grams fiber.
Serves 4 | Prep Time: 20 minutes | Total Time: 1 hour and 20 minutes.

Everyday Food: September 2006

Last-Minute Lasagna

Hands-On Time: 10 minutes
Total Time: 45 minutes
Makes 6 servings

1 26-ounce jar pasta sauce
1 18-ounce bag frozen large cheese ravioli, unthawed
1 10-ounce box frozen chopped spinach, thawed and squeezed dry
1 8-ounce bag shredded mozzarella
1/2 cup (about 2 ounces) grated Parmesan

Heat oven to 350° F.

Spoon 1/3 of the sauce into a 9-by-13-inch baking dish. Place 12 ravioli on top. Cover with the spinach and half the mozzarella. Add another layer of ravioli and the remaining sauce, mozzarella, and the Parmesan.

Cover with foil and bake for 25 minutes. Uncover and bake until bubbly, 5 to 10 minutes more.

Real Simple: March 2006