|5 stalks||Swiss chard|
|400 ml||tomato sauce|
|125 g||mozzarella cheese|
|50 g||pine nuts|
|20 g||unsalted butter|
|250 ml||whole milk|
Preheat the oven to 180°C/350°F. Peel and dice the onion. Chop the chard, keeping the stalk and the greens separate.
Toast the pine nuts in a frying pan and set aside when golden. In the same pan, add oil and sauté onions and chard stems. Add tomato sauce and simmer briefly. Set aside. Season with pepper and salt.
In a small pot, melt the butter then whisk in the flour. Add the milk bit by bit while whisking. Season with freshly grated nutmeg and salt to taste.
In a large pot of salted, boiling water, cook the lasagna sheets according to package instructions, then remove to an oiled bowl and set aside. Blanch chard leaves in the same water for approx. 1 min. then transfer to a bowl of cold water and set aside.
Cut the lasagna into rounds to fit the ramekins. Layer each ramekin with some of the tomato mixture, a lasagna noodle, some béchamel, toasted pine nuts, and repeat, adding the chard in the middle of the layers. Finish with mozzarella, transfer to the oven, and bake at 180°C/350°F for approx. 25 min. Enjoy!