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Ingredientes
- 12 ounce dry or possibly 1 pound fresh lasagna noodles
- 4 Tbsp. extra virgin olive oil
- 1 x clove garlic, chopped
- 2 bn red Swiss chard (about 3 lbs.), stemmed
- Â Â leaves coarsely minced. and blanched
- 1 c. part-skim ricotta cheese
- Â Â Salt, to taste
- Â Â freshly grnd black pepper, to taste
- 4Â 1/2 c. thinly sliced onions
- 1 tsp sugar
- 1 tsp balsamic vinegar
- 3 c. low-fat lowfat milk
- 1/3 c. all-purpose flour
- 1Â 1/4 c. grated Parmesan or possibly Asiago cheese PLUS
- 2 Tbsp. grated Parmesan or possibly Asiago cheese
Direcciones
- 12 SERVINGS LACTO
- This lasagna is slightly unconventional, but not so mush which traditional lasagna lovers will not love it. The caramelized onions have a delicious sweetness which is offset by the robustly flavored chard.
- In large pot of boiling salted water, cook noodles till just tender, about 8 min for dry and 1 minute for fresh. Drain and rinse under cool water. Spread noodles on clean kitchen towels and cover with plastic wrap.
- In large skillet, heat 1 Tbsp. oil over medium heat. Add in garlic and cook, stirring often, 30 seconds. Add in chard and cook, stirring often, till tender, about 5 min. Transfer chard to medium bowl and stir in ricotta cheese. Season with salt and pepper. Set aside.
- Wipe out skillet, heat remaining 3 Tbsp. extra virgin olive oil over medium heat.
- Add in onions and cook, stirring, till onions begin to brown all over, about 15 min. Sprinkle with sugar and stir. Cook, stirring, till deep amber in color, about 20 min more. Remove from heat and splash with vinegar. Set aside.
- In medium saucepan, heat 2 1/2 c. lowfat milk over medium heat till steaming.
- Meanwhile, put flour in small bowl and whisk in remaining 1/2 c. lowfat milk till smooth; whisk into warm lowfat milk mix and whisk constantly till sauce comes to a simmer and thickens. Continue cooking and stirring for 1 minute. Stir in Asiago or possibly Parmesan cheese till melted and smooth. Season with salt and pepper.
- Preheat oven to 400 F. Lightly oil a 9 x 13-inch baking dish or possibly coat with non-stick cooking spray.
- Coat bottom of prepared dish with 1/2 c. of sauce. Line bottom with a single layer of noodles. Spread half the chard over the noodles. Add in another layer of noodles, arrange caramelized onions on top and sprinkle with salt and pepper. Spread another 1/2 c. sauce over all. Add in another layer of noodles, followed by the remaining chard mix. Finish with remaining noodles and sauce. Sprinkle with remaining Parmesan.
- Lightly oil a large piece of aluminum foil or possibly coat with nonstick cooking spray and use it to tightly cover dish. Bake lasagna for 30 min.
- Uncover and bake 10 to 15 min more, or possibly till lightly browned and bubbling. Let stand for 10 min before serving.
