This is a very tasty chard lasagne packed full of flavour. A great way to use up a glut of rainbow chard from the garden.
Rainbow chard Lasagne – Serves 4
3tbsp olive oil
1 onion finely sliced
1 carrot roughly grated
1 stick celery roughly chopped
3 cloves garlic roughly chopped
300g chopped rainbow chard / You can also use any leafy green
400g tin of chopped tomatoes
1 good of pinch Salt and pepper
About 12 lasagne sheets
Cheese sauce topping
100g grated cheese / chedder or any cheese you like really
2 bay leaves
1/4tsp grated nutmeg
1/2 tsp freshly cracked black pepper
1tbs seeded mustard
Good handful of extra cheese for grating on top or slices of buffalo mozzeralla
Pre heat your oven to 190°c.
Start by sweating off your onions, garlic, carrots and celery in olive oil in a large pan on a medium heat making sure you don’t get much colour on the vegetables for about 15 minutes or until soft.
Wash and roughly chop rainbow chard into 1 to 2cm strips and add to the pan with the vegetables. Stir well and wild down for 5 minutes and then add the paprika, tinned tomatoes and season to taste. Turn down to a gentle heat and cook out for a further 10 minutes.
Meanwhile in a separate pan make a roux for the cheese sauce.
Heat up in a sauce pan the butter until melted on a medium high heat.
Add the flour and stir well with a whisk, then cook out for 1 minute while stirring.
Add the milk in 3 stages while whisking to avoid any lumps.
Once the sauce is thickened add the rest of the ingredients and stir well.
To start building the lasagne take a deep baking pan ( I used a small 6’’inch by 10’’inch baking tray ) and place a thin layer of the Chard sauce on the bottom of the tray. Then place 1 layer of lasagne pasta sheets on top of the chard sauce covering it evenly.
Repeat the process until you run out of the chard sauce this is about 4 layers.
On the final layer of pasta sheets pour over your hot cheese sauce and spread it out evenly.
Grate some more cheese evenly over the top of the lasagne and place in the oven for about 30 to 40 minutes until golden brown and the pasta sheets are cooked.