Vegetarian Lasagna with Walnuts and Swiss Chard
- Vegetarian
Ingredients
- 2 bunches Swiss chard (about 1-1/2 lbs/750 g each)
- 1/4 tsp (1 mL) salt
- 12 whole wheat lasagna noodles
- 1/4 cup (60 mL) grated Romano cheese
- Walnut Sauce:
- 2 tbsp (30 mL) extra virgin olive oil
- 2 onions, chopped
- 3 cloves garlic, minced
- 1 bay leaf
- 1-1/2 cups (375 mL) chopped walnuts
- 1/2 cup (125 mL) dry white wine
- 1-1/2 cups (375 mL) chopped roasted red sweet peppers
- 1 cup (250 mL) tomato purée
- 1/2 tsp (2 mL) salt
- Lightened-up Béchamel:
- 3 cups (750 mL) 1% milk
- 1/4 cup (60 mL) all-purpose flour
- 1/2 tsp (2 mL) salt
- 1/4 tsp (1 mL) white pepper
- 1/4 tsp (1 mL) nutmeg
- Pinch cayenne pepper
- 3/4 cups (175 mL) grated Romano cheese
Preparation
Pull leaves off chard stems.
In large pot of boiling salted water, blanch stems until tender, about 6 minutes. Drain and chop; set aside.
With water clinging to leaves, place in large pot with salt. Cover and cook over high heat, stirring once, until wilted, 4 to 5 minutes, drain and chop; set aside.
In large pot of boiling salted water, cook noodles until al dente according to package instructions. Drain and rinse under cold water; drain again.
Walnut Sauce: In saucepan, heat oil over medium heat; cook onions and garlic, stirring, until softened, 4 to 5 minutes. Add bay leaf and walnuts; cook for 2 minutes.
Add wine; cook until reduced by half, about 1-1/2 minutes. Stir in peppers, tomato purée and salt; simmer, covered, for 20 minutes. Remove bay leaf.
Lightened-up Béchamel: In saucepan, whisk together milk, flour, salt, pepper, nutmeg and cayenne; bring to boil over medium-high heat, whisking constantly. Reduce heat to medium-low; simmer, stirring often, for 5 minutes.Remove from heat; stir in cheese. Stir in chard stems.
Line bottom of greased 13- x 9-inch/3 L baking dish with 3 noodles; top with half of the walnut sauce, then half of the chard leaves. Add another layer of noodles, followed by half of the béchamel mixture. Repeat layers; top with cheese. Cover with greased foil. Bake in 350F/180C oven for 30 minutes. Uncover; bake until bubbling and top is golden, about 40 minutes. Let stand for 5 minutes before serving.
Makes 8 to 10 servings.
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