Mini Swiss chard, tomato, and mozzarella lasagnas

Step 1/5

• ½ onion
• 2½ 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

• 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

• 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

• 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

• 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!