Friday, May 06, 2005

Tortilla Lasagna with Swiss Chard

Tortilla Lasagna with Swiss Chard (Adapted from Veg Times)

2 teaspoons olive oil
16 ounces Swiss Chard, stems and leaves separated - chopped
1 cup chopped onions
4 cloves garlic, minced
4 1/2 cups marinara sauce, divided
1 1/2 cups fresh basil leaves, torn
9 6" white corn tortillas, divided
2 cups ricotta cheese
4 ounces shredded mozzarella cheese
3 tablespoons fresh grated Parmesan cheese
salt and fresh ground pepper to taste

Preheat oven to 375

In a large saucepan, heat oil over medium-high. Add chard stems and onion - cook until soft, about 8 minutes. Stir in chard leaves and garlic. Cover, reduce heat to medium-low and cook until chard leaves are tender - about 5 minutes. Season to taste with salt and pepper.

In a medium bowl, stir together 2 1/2 cups marinara sauce and torn basil.

In a medium bowl, season ricotta with salt and pepper to taste - mix well.

Lightly coat a 10" springform pan with nonstick spray. Spread 1/2 cup of the tomato-basil mixture over the bottom of the springform pan. Arrange 3 tortillas in single layer, overlapping slightly in the middle, on top of the sauce.

Carefully spread 1 cup ricotta over the tortillas in the springform pan. Top the ricotta with 1/2 cup tomato-basil sauce, 1/2 of the chard mixture, 1/3 cup mozzarella and 1 tablespoon of the Parmesan. Continue layering with 3 more tortillas, 1 cup ricotta, 1/2 cup tomato-basil sauce, remaining chard mixture, 1/3 cup mozzarella and 1 tablespoon Parmesan cheese. Arrange the remaining 3 tortillas on top. Spread remaining 1 cup tomato-basil sauce over tortillas.

Cover the pan with foil and bake for 45 minutes. Uncover and scatter the top with the remaining mozzarella and Parmesan cheeses. Place back in the oven and bake for 10 more minutes. Remove and let rest for about 10 minutes before unmolding and cutting into wedges. Reheat the remaining unused tomato sauce to serve on the side.

Makes about 6 servings.

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