This roasted eggplant and swiss chard lasagna is filled with vegetables but has just the right amount of cheese to make it taste like comfort food. A perfect balance!
Yield: 8 servings
Ingredients
1 lb dried lasagna noodles
2 cups tomato sauce
1½ lb eggplant, sliced cross-wise ¼-inch thick
3 tbsp olive oil, divided
2 tbsp butter
½ onion, diced
3 garlic cloves, minced
1½ lb chard, stems removed and leaves thinly sliced
½ cup dry white wine
1 cup ricotta
1 large egg
¾ cup pecorino romano
8 oz fresh mozzarella, thinly sliced and torn into small pieces
Instructions
Spread the eggplant slices out on two baking sheets in a single layer. Sprinkle with salt and let sit for 30 minutes, then blot dry.
Meanwhile, bring a large pot of water to a boil and parboil the lasagna noodles until al dente. Drain and set aside.
Heat oven to 400F. Brush the tops of the eggplant slices with olive oil (about a tbsp total). Bake for 30 minutes. Chop coarsely.
While the eggplant roasts, heat 2 tbsp of the olive oil and the butter in a large skillet. Add the onion and garlic and saute for 3 minutes over medium heat. Stir in the chard and sprinkle with ½ tsp salt. Cook until wilted, about 5 minutes. Stir in the wine and then cover the pot. Cook until the chard is tender and the liquid has evaporated, about 10 minutes. Remove the chard mixture to a cutting board and finely chop it.
In a medium bowl, stir together the ricotta with ⅓ cup water, the egg, and the chard. Season to taste with salt and black pepper.
Grease a 9x13-inch baking dish with oil. Spread 1 cup of the tomato sauce over the bottom and then cover it with a layer of the pasta. Top with a quarter of the pecorino, eggplant, ricotta mixture, and mozzarella. Add another layer of pasta and then repeat for three more layers. End with a layer of pasta and then top with the remaining cup of sauce. Cover with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 5-10 minutes. Allow to rest for 5-10 minutes before cutting and serving.