Mangold lasagna with feta cheese

Ingredients for 4 servings:

• 1 head of chard (medium-sized head)
• 12 lasagna sheets, pre-cooked
• 1 onion(s), finely diced
• 3 garlic cloves, finely diced
• ½ bell pepper(s), yellow
• 200 g sheep’s cheese
• 1 tbsp pine nuts
• 500 ml tomato puree
• 2 tbsp tomato paste
• 8 tbsp olive oil
• 1 tsp thyme, dried
• 50 g Parmesan, grated
• Sugar
• salt and pepper
• nutmeg

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 40 minutes

For the tomato sauce, heat 3 tablespoons of olive oil, fry the tomato paste, and add about half of the diced garlic. Fry briefly and then pour in the passata. Reduce heat to low and simmer for at least 20 minutes. Season with salt, pepper, and sugar. Meanwhile, for the chard and feta cheese mixture, wash and trim the chard. First, blanch the white stems in boiling salted water for 5 minutes, then add the green chard leaves. Blanch everything for another 3 minutes, then drain and rinse with cold water. Squeeze well and chop finely. Crumble the feta cheese, dice the bell pepper, and toast the pine nuts. Heat 3 tablespoons of olive oil and fry the onions and remaining garlic in it. Then add the diced bell pepper, chard, and feta cheese. Season with salt, pepper, nutmeg, and thyme. Add the pine nuts and mix well. Now spread 2 tablespoons of olive oil in a baking dish and line the bottom with lasagna sheets. Spread some tomato sauce on top. Layer the lasagna sheets alternately with the chard and feta cheese mixture. Finish with the lasagna sheets. Spread the tomato sauce generously over the whole dish. Bake in a preheated oven at 180°C (convection oven) for about 30 minutes. Sprinkle with Parmesan cheese and bake for another 10 minutes. Serve with a fresh green salad and the remaining half of a yellow bell pepper.