Photo: Eaters Collective
Lasagna with Eggplant and Chard Recipe
14 ingredients
openrecipes
From "Vegetarian Cooking for Everyone" by Deborah MadisonOver the years I've discovered that when eggplant and chard are combined, they produce an unsuspected...
Estimated Nutrition (whole recipe, rough)
914
Calories
35g
Protein
48g
Fat
77g
Carbs
Counts 13 of 15 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pasta | 1 cup cooked (140g) | 220 |
| Ricotta Cheese | 1/2 cup (124g) part-skim | 174 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Mozzarella Cheese | 1 oz (28g) | 85 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Eggplant | 1 cup cubed (82g) | 35 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Sauce | not in our table | 0 |
| Chard | 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
- 1 1/2 pounds Egg Pasta or 1 box drid
- 1 cup Fresh Tomato Sauce or Quick Canned Tomato Sauce
- 1 1/2 pounds eggplant, sliced crosswise 1/4 inch thick
- 2 tablespoons olive oil, plus extra for the eggplant
- 2 tablespoons butter
- 1/2 onion, finely diced
- 3 garlic cloves, finely chopped
- 1 bunch green chard, about 1 1/2 pounds, stems removed
- Salt and freshly milled pepper
- 1/2 cup dry white wine
- 1 cup ricotta
- 1 egg
- 3/4 cup grated peccorino Romano
- 8 ozs fresh mozzarella, thinly sliced
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By chow ·
Recipe sourced from
openrecipes