Mangold Ricotta Lasagna

Ingredients

• 9 lasagne sheets
• Salt
• 600 g fresh Swiss chard
• 1 Shallot
• 1 Garlic clove
• 2 tbsp olive oil
• Pepper (freshly ground)
• Nutmeg (freshly grated)
• 400 g ricotta
• 120 g freshly grated Parmesan
• 3 tbsp butter
• 3 tbsp Flour
• 450 ml milk
• oil (for the dish)

Instructions

1. 1.

   Preheat the oven to 180°C with top and bottom heat.

2. 2.

   Parboil the lasagne sheets in boiling salted water for about 3 minutes, then drain, rinse under cold water, pat dry with a kitchen towel.

3. 3.

   Wash, trim, and dry the Swiss chard. Peel and finely chop the shallot and garlic; sauté them in hot oil until translucent. Add the chard, let it wilt, season with salt, pepper, and nutmeg. Remove from heat, drain excess liquid, and cool slightly. Mix in ricotta and half of the Parmesan, then taste and adjust seasoning.

4. 4.

   For the béchamel, melt butter in a saucepan, stir in flour, cook briefly, then add milk gradually while stirring. Simmer for 2-3 minutes until thickened; season with salt, pepper, and nutmeg.

5. 5.

   Layer a greased baking dish with lasagne sheets, spoon some chard mixture on top, drizzle with béchamel, and cover with more sheets. Repeat the layering twice more, finishing with béchamel and sprinkling the remaining cheese. Bake in the preheated oven for 35-40 minutes until golden brown. Remove and serve immediately.