Lasagna with chard and tomato sauce

Ingredients for 6 servings:

• 1 ½ kg chard
• 800 g tomatoes from the can or leftover tomato sauce
• 1 pack of lasagna sheets
• 300 g Parmesan, freshly grated
• 3 packs of mozzarella
• 4 onions
• 2 garlic cloves
• 1 bunch of basil
• 4 tbsp breadcrumbs, preferably home-grated dry white bread
• salt and pepper
• chili powder
• oil

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Chop the onions and garlic and sauté them with the chopped chard (stems and leaves) in a little oil until soft. Meanwhile, simmer the tomatoes, season with salt and pepper, and add chili if desired. In an ovenproof dish, alternate layers of chard, lasagna sheets, diced mozzarella, tomato sauce, fresh basil leaves, and grated Parmesan. Finish with a layer of diced mozzarella mixed with Parmesan and breadcrumbs. Bake the casserole in the oven at 180°C (350°F) for about 45 minutes. The lasagna sheets should be soft, and the cheese/bread mixture should be crispy brown. This dish is perfect for using up leftover “red” pasta sauces, such as Bolognese sauce or tuna tomato sauce, or just plain tomato sauce. We think the combination of chard and tomatoes is simply brilliant.