Swiss Chard and Cabbage Lasagna
Lasagna with Swiss chard and cabbage is a recipe featuring fresh ingredients from the lasagna category. Try this and other recipes from Spoonsparrow!
Ingredients
- 400 g pre‑cooked lasagna sheets (ready‑made product)
- 800 g swiss chard
- 8 ripe cherry tomatoes
- 2 small kohlrabi
- Salt
- pepper (ground)
- 750 ml milk
- 60 g Butter
- 3 tbsp Flour
- Salt
- Nutmeg (freshly grated)
- pepper (ground)
- 200 g Parmesan (freshly grated)
Instructions
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1.
Wash and trim the Swiss chard, cut off the stems and set aside. Peel the kohlrabi and slice into thin rounds. Wash the tomatoes and cut lengthwise into thin strips. Cut the stems into 3 cm thick strips and blanch in boiling salted water for 6–8 minutes. Drain. Blanch the kohlrabi slices for about 5 minutes in boiling salted water, then drain. Blanch the Swiss chard leaves for about 30 seconds in boiling salted water. Drain on kitchen paper.
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2.
For the béchamel sauce melt the butter in a pot. Sprinkle with flour and stir until the fat has absorbed all the flour. Then gradually pour in the milk while stirring. Do not add too much at once to avoid lumps. Bring to a boil under continuous stirring. Let it simmer briefly, remove from heat, and season with salt, pepper, and nutmeg.
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3.
Grease a baking dish with butter and lay 2–3 lasagna sheets on the bottom. Layer tomatoes, Swiss chard leaves, Swiss chard stems, and kohlrabi. Sprinkle with Parmesan and cover with béchamel sauce. Continue layering until all ingredients are used. Finish with béchamel sauce and Parmesan. Bake in a preheated convection oven at 200 °C for about 30–40 minutes until golden brown.
