Photo: Eaters Collective
Swiss Chard Lasagna with Ricotta and Mushroom
21 ingredients
Makes 8 servings
openrecipes
Estimated Nutrition (whole recipe, rough)
1314
Calories
53g
Protein
63g
Fat
132g
Carbs
Counts 15 of 18 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 15 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Ricotta Cheese | 1/2 cup (124g) part-skim | 174 |
| Milk | 1 cup (244ml) whole | 149 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Chili | 1 tsp (2.7g) | 8 |
| Cloves | 1 tsp ground (2g) | 7 |
| Garlic | 1 clove (3g) | 4 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Swiss Chard | not in our table | 0 |
| Leaf | not in our table | 0 |
| Lasagna | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 1/2 cups whole milk
- 1 Turkish bay leaf
- 6 tablespoons (3/4 stick) unsalted butter
- 1/4 cup all purpose flour
- 1/2 teaspoon coarse kosher salt
- 1/2 teaspoon (scant) ground nutmeg
- Pinch of ground cloves
- 1 pound Swiss chard, center rib and stem cut from each leaf
- 4 tablespoons extra-virgin olive oil, divided
- 1 1/3 cups chopped onion
- 4 large garlic cloves, chopped, divided
- 1/4 teaspoon dried crushed red pepper
- Coarse kosher salt
- 1 pound crimini mushrooms, sliced
- 1/4 teaspoon ground nutmeg
- 9 7 x 3-inch lasagna noodles
- Extra-virgin olive oil
- 1 15-ounce container whole-milk ricotta cheese (preferably organic), divided
- 6 ounces Italian Fontina Cheese, coarsely grated (about 1 1/2 cups packed), divided
- 8 tablespoons finely grated Parmesan cheese, divided
- Test-kitchen tip: To test for doneness, insert the blade of a small knife deep into the center of the lasagna for 30 seconds. remove the knife and feel the blade. If it's hot, so is the lasagna.
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes