Swiss-Chard Lasagna



3 Tbsp. extra-virgin olive oil

1 medium onion, coarsely chopped (about 2 cups)

1 lb. swiss-chard, stems and leaves separated, thinly sliced

coarse salt

4 cloves garlic, minced (about 2 Tbsp.)

1/2 tsp. red pepper flakes

1 can (28 ounces) whole peeled plum tomatoes with juice

1 lb. no-boil lasagna noodles (9 ounces)

1 lb. whole-milk mozzarella, shredded (about 4 cups)


1. Preheat oven to 375. Heat a large skillet over medium-high heat. Add 2 Tbsp. oil, onion and chard stems. Cook, stirring occasionally, until soft, about 4 minutes. Stir in chard leaves, season with salt, and cook until tender, about 2 minutes. Transfer to a plate. Wipe skillet; return to medium-high heat. Add remaining 1 Tbsp. oil, garlic, and pepper flakes. Cook until fragrant, about 30 seconds. Add tomatoes with juice and simmer, breaking into pieces, until thickened, about 3 minutes. Season with salt.


2. Spread 1/2 cup tomato sauce in the bottom of an 8 in. square baking dish. Top with 2 lasagna noodles, 3/4 cup sauce, 1/3 of chard mixture, and 1 cup of cheese. Repeat layering twice. Top with remaining noodles, sauce, and cheese. Loosely cover with parchment-lined foil. Bake 30 minutes. Uncover and bake until bubbly, about 15 min. Let cool 20 min., then slice and serve.