Recipe: Chard Lasagna Roll-Ups
[1]Summary: Swiss chard-flecked garlicky ricotta fills these special-occasion Chard Lasagna Rolls, which are then topped with flavorful sauce. The spirals make a beautiful presentation!
Ingredients
- 9 lasagna noodles* (see note below)
- 10-12 ounces Swiss chard, wilted in a skillet and chopped finely** (see note below)
- 1 (15-ounce) container ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1 egg
- 1/8-1/4 teaspoon freshly ground nutmeg*** (see note below)
- 2 large garlic cloves, finely minced
- ½ teaspoon dried oregano
- Pinch red pepper flakes
- Pinch kosher salt
- A few grinds of black pepper
- About 32 ounces flavorful pasta sauce (I used a marinara from Claro’s Italian Market [2])
- 9 tablespoons shredded Parmesan cheese (or use mozzarella)
Instructions
- Heat oven to 350 degrees F. Cook lasagna noodles according to directions on box. When done, remove noodles one by one from boiling water, pat dry with a kitchen towel and lay them on parchment paper or waxed paper.
- Ladle about 1 cup pasta sauce into a 9- by 13-inch baking dish, coating the entire bottom.
- In a bowl, combine chard, ricotta, grated Parmesan, egg, nutmeg, garlic, oregano, red pepper flakes, salt and pepper. Stir to mix well.
- Divide mixture into 9 portions (so you don’t inadvertently over- or understuff the rolls). Spread each portion of the filling evenly over each noodle. Carefully roll the noodles and place seam side down in the sauced baking dish.
- Ladle some sauce over the noodle rolls in the baking dish, cover dish with foil and bake 40-45 minutes. Remove from oven, sprinkle each roll with 1 tablespoon grated Parmesan (heat from rolls will melt the cheese).
- Warm remaining sauce and serve at the table for anyone who would like more.
- Serves 6-9 (most will eat one; big eaters will want two)
Quick notes
[3]
*About the noodles: This requires regular, old-school wavy-edge lasagna noodles, NOT the no-boil variety. I thought I would be a smarty-pants and soften the no-boil noodles in boiling water, just enough so they would be flexible enough to roll. Big mistake. They tear and fall apart as soon as they are flexible. So I had to start over with normal noodles. I share this so you won’t think you need to be a smarty-pants too. Just use the regular noodles the first time around.
[4]**About the chard: If you can find Cut `n Clean Greens [5] bagged chard (green, red or rainbow varieties), your job is that much easier, because the chard is already triple-washed and sliced. If you buy a bunch of chard leaves, simply cut away the thick center rib and discard it, wash the leaves well, wilt them in a hot skillet (no fat needed; the water clinging to the leaves will suffice) and then remove and cool. When cool, mass the chard on a cutting board and chop finely. Squeeze out excess moisture, and use in recipe.
***Nutmeg? Yes! It’s a classic flavor agent for spinach [6] or other greens, and often used in cream/béchamel sauces like you might find on creamed spinach. Try it!
Make ahead: You can either assemble the roll-ups a day ahead and keep them covered in the refrigerator until you are ready to bake them, or bake them a day ahead, cool, cover and refrigerate. Reheat before serving.
Source
Casey gave credit to Skinnytaste [7] for the recipe, and here is Casey’s version. [8]
Preparation time: 1 hour
Cooking time: 45 minute
Diet type: Vegetarian
Number of servings (yield): 6-9
Culinary tradition: Italian