John Myers
Chard Chop Lasagna
The perfect chard chop lasagna recipe with a picture and simple step-by-step instructions.
- 500 g Swiss chard without stalk
- 400 g According to minced meat
- 500 ml Sieved tomatos
- 250 g Lasagne sheets
- 2 packet Béchamel sauce
- 200 g Grated cheese
- Salt, pepper, sweet paprika, nutmeg
- Wash the chard and cut out the stalk. In a saucepan, fry the minced meat in a little olive oil until crumbly. Add the chard and sweat for 5 minutes. Pour in the tomatoes and let simmer for 20 minutes, season with salt, pepper, paprika and nutmeg.
- Preheat the oven to 200 degrees top / bottom heat. I hate sweating flour in butter – that’s why I have ready-made bechamel sauce! Brush the bottom of a square baking dish with bechamel. Then layer the lasagne sheets, the minced meat and chard mixture and bechamel alternately. Cover the top of the lasagne plates again with bechamel and then sprinkle with grated cheese. Bake in the oven for 30 minutes and leave to rest for about 10-15 minutes before serving. Good Appetite!
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