Roasted Eggplant and Sautéed Swiss Chard Lasagna

By | September 22, 2017

Roasted Eggplant and Sautéed Swiss Chard Lasagna

Friends, thank you for all of your thoughts yesterday in regard to Marcella Hazan’s famous tomato sauce — it turns out many of you have modified it on your own as well.

This is how I’ve been using it recently: layered between noodles, roasted eggplant rounds, sautéed Swiss chard, and a mix of parmesan and mozzarella. I’ve omitted the classic ricotta + egg layer here because I’ve never loved it, but feel free to add it. This is a recipe that can be tailored to your liking.

If you’ve got homemade sauce and a stash of roasted or sautéed or steamed—cooked!—vegetables on hand, the assembly here is fast thanks to no-boil noodles (a miracle!). Otherwise, save this one for the weekend. It’s not hard, but roasting the eggplant, sautéeing the chard, grating the cheese, etc., all takes time.

Find the write-up and recipe on Food52: Roasted Eggplant and Sautéed Greens Lasagna 

PS: I’m headed to Denver today… got any tips? 


Published at Thu, 21 Sep 2017 14:00:09 +0000

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