Roasted Eggplant and Swiss Chard Lasagna
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
  • 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
  1. 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.
  2. Meanwhile, bring a large pot of water to a boil and parboil the lasagna noodles until al dente. Drain and set aside.
  3. Heat oven to 400F. Brush the tops of the eggplant slices with olive oil (about a tbsp total). Bake for 30 minutes. Chop coarsely.
  4. 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.
  5. 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.
  6. 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.
Recipe by Joanne Eats Well With Others at