Mini Swiss chard, tomato, and mozzarella lasagnas

Mini Swiss chard, tomato, and mozzarella lasagnas

Based on 10 ratings

Difficulty

Easy 👌

Preparation

30 min

Baking

25 min

Resting

0 min

Ingredients

2Servings
stalks
Swiss chard
200 ml
tomato sauce
62½ g
mozzarella cheese
4
lasagna noodles
½
onion
25 g
pine nuts
10 g
unsalted butter
25 g
flour
125 ml
whole milk
salt
pepper
nutmeg
olive oil
MetricImperial

Utensils

oven, cutting board, knife, frying pan (small), rubber spatula, pot (small), whisk, fine grater, large pot, 2 bowls, tongs, cookie cutter

How-To Videos

homemade-bechamel

Homemade Béchamel

how-to-cut-an-onion

How to cut an onion

how-to-toast-nuts

How to toast nuts

Nutrition per serving

Cal595
Fat23 g
Protein20 g
Carb45 g
  • Step 1/5

    Preheat the oven to 180°C/350°F. Peel and dice the onion. Chop the chard, keeping the stalk and the greens separate.
    • ½ onion
    • stalks Swiss chard
    • oven
    • cutting board
    • knife

    Preheat the oven to 180°C/350°F. Peel and dice the onion. Chop the chard, keeping the stalk and the greens separate.

  • Step 2/5

    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.
    • 25 g pine nuts
    • 200 ml tomato sauce
    • salt
    • pepper
    • olive oil
    • frying pan (small)
    • rubber spatula

    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.

  • Step 3/5

    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.
    • 10 g unsalted butter
    • 25 g flour
    • 125 ml whole milk
    • salt
    • nutmeg
    • pot (small)
    • whisk
    • fine grater

    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.

  • Step 4/5

    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.
    • 4 lasagna noodles
    • salt
    • olive oil
    • large pot
    • 2 bowls
    • tongs

    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.

  • Step 5/5

    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!
    • 62½ g mozzarella cheese
    • cookie cutter

    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!

  • Enjoy your meal!

    Mini Swiss chard, tomato, and mozzarella lasagnas

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