Swiss Chard Lasagna

Swiss chard are referred to as a nutritional powerhouse as they are a great source of vitamins (K, A and C), minerals (magnesium, potassium and iron) and fibre. They can be colourful as the rainbow chard which add a splash of colour to any dish.
Using them in lasagna is really nice in terms of texture because of the right balance between the softness of the leaves and the crustiness of the stems.

Time Preparing: 20 mins
Time Cooking: 45 mins
Serves: 4
Difficulty: 3/5
Season: Summer

Ingredients
– Large Bunch of Swiss Chard Leaves
– 400g Tin of Plum Tomatoes
– 40g Cheddar, Grates
– 4 Lasagna Sheets
– 1/2 Onion, Finely Chopped
– Handful Basil Leaves
– Olive Oil
– Salt & Pepper for Seasoning
Ingredients – Bechamel Sauce
– 400ml Milk (or Soya for vegan alternative)
– 40g Flour
– 40g Olive Oil

Method
1. On a medium heat, gently cook onion in olive oil
2. Wash the swiss chard, then separate the leaves from the stems. Cut the stems into small pieces then add to the onion. Cook for a further 7 minutes
3. Add the leaves and cook for a further 7 minutes
4. Prepare the bechamel by mixing the milk and flour. On a medium heat, add the mix to the oil and stir until it becomes warm. Continue stirring until a smooth consistency is reached
5. Whilst the sauce is cooking, empty the plum tomatoes and cut into small pieces
6. Grease an oven tray (or baking dish) and layer the lasagna in the following order: tomato, lasagna sheet, swiss chard mix, tomato, bechamel, grated cheese, seasoning and basil, lasagna sheet, swiss chard mix, tomato, bechamel then top with the remaining grated cheese
7. Cook in a pre-heated oven for 30 minutes

This recipe was created for Tower Green Hamlets by Pauline Cuisine