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Three Cheese + Swiss Chard Skillet Lasagna

by evh on December 3, 2014

 

Three Cheese + Swiss Chard Skillet Lasagna | LocalSavour.com

I told you about my on again, off again, love affair with swiss chard. Do you remember my holiday mushrooms? This season it’s so on and the rainbow of colors just makes me happy especially on some of these gloomy, wintery days as of late. This week, I layered it into a dish much like you would use a noodle for layering to create this Three Cheese + Swiss Chard Skillet Lasagna. Fresh Swiss Chard smothered in ricotta cheese blended in with feta and mozzarella, oozing with a flavorful tomato sauce all in a cast iron skillet made for fairly quick, easy, and healthy meal. The boys of the house gobbled this one up without any questions –– silence really is golden –– and talk about comfort food –– this was a perfect way to warm-up our chilly selves and leave the house with smells of cozy goodness.

Three Cheese + Swiss Chard Skillet Lasagna | LocalSavour.com

Swiss Chard layered into the dish much like a noodle.

Three Cheese + Swiss Chard Skillet Lasagna | LocalSavour.com

Skillet baked in goodness.

Three Cheese + Swiss Chard Skillet Lasagna | LocalSavour.com

Ready to be served.

Three Cheese Swiss Chard Lasagna | LocalSavour.com

 

 

Three Cheese + Swiss Chard Skillet Lasagna
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Servings Prep Time
4 -6 servings 10-15 minutes
Cook Time
25-35 minutes
Servings Prep Time
4 -6 servings 10-15 minutes
Cook Time
25-35 minutes
Three Cheese + Swiss Chard Skillet Lasagna
BigOven - Save recipe or add to grocery list
Yum
Print Recipe
Servings Prep Time
4 -6 servings 10-15 minutes
Cook Time
25-35 minutes
Servings Prep Time
4 -6 servings 10-15 minutes
Cook Time
25-35 minutes
Ingredients
for the lasagna
  • 1 medium bushel swiss chard Stems removed optional
  • 3 cups ricotta cheese
  • 3 cups mozzarella cheese shredded
  • 2 cups feta cheese crumbled and divided
  • 1/2 cup green onion chopped
  • 1 16 ounce box no boil pasta
  • tomato sauce see recipe below
tomato sauce
  • 1 6 ounce can tomato paste
  • 1 14 1/2 ounce can sliced stewed tomatoes
  • 1 1/2 cups water
  • 2 cloves garlic peeled and minced
  • 2 Tablespoons fresh basil chopped
  • 1 Tablespoon fresh oregano chopped
  • 1 Tablespoon fresh thyme chopped
  • 1 Tablespoon granulated sugar
  • 1 Tablespoon olive oil
  • 2 teaspoons onion powder
  • 1/2 teaspoon kosher salt
Servings: -6 servings
Units:
Instructions
  1. For the tomato sauce, place all ingredients into a food processor or blender and mix until well combined, then set aside. Preheat oven to 350 degrees. In a large bowl, combine ricotta cheese and half of the feta cheese and set aside.
  2. In a large cast iron skillet place 1/2 cup of the tomato sauce. Top with one layer of noodles -- breaking them around to fit as necessary. Top the noodles with a small sprinkle of mozzarella cheese, followed by a layer of swiss chard placed on top -- ripping or tearing them to fit the skillet in an even layer. Top the swiss chard with a thin layer of the ricotta cheese mix -- using the back of a spoon makes this easier to apply. Top the ricotta with a 1 cup of the tomato mixture. Repeat the process one more time to produce your lasagna layers. Finish the layer with the remaining tomato sauce then top with the remaining mozzarella and feta cheese. Bake for 25-35 minutes or until slightly golden on top. Once golden, remove from the oven and let sit for another 5-10 minutes, top with green onions and serve.
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