Swiss Chard Lasagna

Ingredients

• 2 cups asiago cheese shredded
• 1 large eggs 
• 2 tablespoons basil fresh chopped
• 4 cloves garlic sliced
• 0.3 cup heavy cream 
• 4 servings kosher salt and pepper freshly ground
• 3 tablespoons olive oil extra-virgin plus more for brushing
• 6  no-boil lasagna noodles 
• 2 tablespoons parmesan cheese grated
• 1 cup ricotta cheese 
• 0.3 cup mozzarella cheese fresh shredded
• 1 bunch swiss chard separated finely chopped

Equipment

• bowl
• frying pan
• oven
• baking pan
• aluminum foil

Directions

1. Preheat the oven to 350 degrees F. Soak the lasagna noodles in a bowl of hot water until they begin to soften, about 10 minutes. Meanwhile, heat the olive oil in a large skillet over medium heat.
2. Add the chard stems and garlic and cook until golden, about 4 minutes.
3. Add the chard leaves and cook until wilted, about 3 more minutes.
4. Mix the ricotta, cream, egg, parmesan, basil, 1/2 teaspoon salt, and pepper to taste in a small bowl.
5. Brush a 2-quart baking dish with oil and add 3 noodles in a single layer. Top with half of the ricotta mixture, chard and asiago. Repeat with the remaining noodles, ricotta mixture, chard and asiago. Cover with foil and bake until the cheese melts, about 20 minutes.
6. Remove the foil, sprinkle with mozzarella and bake until bubbly and golden, about 5 more minutes.
7. Photograph by Antonis Achilleos