Chard Aubergine Lasagna | Lasagna | Italian Recipes

Creamy, tangy, multi-layered, Italian special, chard aubergine lasagna
07/15/2019 9:18:16 PM vindhyadesai

Chard Aubergine Lasagna

An Italian special pasta dish used to be somewhat of a luxury. I used to love going to Italian restaurants and eat a nice hearty meal. But soon I realised making Italian food at home is therapeutic. One such evening I wanted to make something relaxing after a long few days. And what better than ‘Garfield’s fave – weighing 2 pounds the food of the gods – Lasagna’. Sounds like an introduction to a wrestling match.
Okay, going back to the relaxing part, chard aubergine lasagna is a wonderful dish. It is so satisfying to make and assemble the different layers. I will not vouch for this chard aubergine lasagna to be an authentic dish but the layers nevertheless carry the essence of a lasagna. For any lasagna usually there are 2 kinds of sauces, red sauce based on tomatoes and a white sauce made with cheese.


Here I have used long Swiss chard leaves but you can use spinach leaves as well. To make it extra special I have added roasted aubergine, just tastes simply awesome with all the tomato and cheese sauce. It gives a nice layer too. Ensure you season all the layers well and the best part is seeing all the layers in the end. Try more fun Italian recipes:
Pesto Pasta
Pasta Alio e Olio
Panzanella Salad
Pasta Salad
Squash Risotto
Tomato Basil Pizza
Whole Wheat Foccacia


Chard Aubergine Lasagna | Lasagna | Italian Recipes
 
Prep time
Cook time
Total time
 
Creamy, tangy, multi-layered, Italian special, chard aubergine lasagna
Author:
Recipe type: Lunch
Cuisine: Italian
Serves: 2-3 people
Ingredients
  • 4-5 lasagna sheets
  • ½ aubergine/eggplant
  • Olive oil to drizzle
  • 4-5 Swiss chard/chard/big spinach leaves
For Red Sauce:
  • 2 chopped cloves garlic
  • 2-3 finely chopped tomatoes
  • ½ Tsp black pepper powder
  • ½ Tsp oregano
  • Salt to taste
  • 2 Tbsp ketchup or tomato paste
  • ½ Tsp sugar
For Bechamel/White Sauce:
  • 1 Tbsp butter
  • ½ Tbsp olive oil
  • ¼ Cup chopped celery
  • 1 chopped clove of garlic
  • 2 Tbsp all purpose flour
  • 1 Cup milk
  • ½ Tsp powdered black pepper
  • Salt to taste
  • ½ Tsp lemon zest
  • ½ Cup grated cheese
For Making Lasagna:
  • Black pepper to sprinkle (optional)
  • Grated cheese for layers and to cover the surface as required
Method
  1. Boil enough water and cook the lasagna sheets as per instructions or till al-dente. Mine took 8-9 minutes
  2. In the same water blanch the chard leaves for 1-2 minutes and remove, drain the pasta and leaves and keep aside
  3. Slice the aubergine/eggplant into roundels, place on a pan with little olive oil
  4. Roast/grill till they slightly shrink and turn golden
  5. In another pan, heat olive oil and fry garlic for a few seconds
  6. Add chopped tomatoes and start sauteing
  7. Mash and cook the tomatoes till they turn soft
  8. Season with black pepper powder, salt and dried oregano
  9. Next add tomato ketchup and mix well
  10. Cook for further 2-3 minutes till it becomes mushy
  11. Now to make the white sauce, heat butter and olive oil in a pan
  12. Add chopped celery and start sauteing
  13. Once they cook slightly, add chopped garlic and mix saute
  14. Throw in all purpose flour and cook for a few seconds
  15. Now slowly pour milk, mix as you go along
  16. Cook on low flame
  17. Season with black pepper and salt
  18. Mix very well and throw in the lemon zest
  19. Add grated cheese and mix well, turn off heat
  20. Cook till the sauce thickens as shown
  21. Time has now come to assemble the lasagna, spoon and spread a little white sauce at the bottom of a casserole or lasagna dish
  22. Place a lasagna sheet and adjust so the bottom layer is completely covered
  23. Next spread a layer of tomato sauce we prepared earlier
  24. Place a few slices of roasted aubergine
  25. Next place a blanched Swiss chard or spinach leaf
  26. Spoon a little white sauce all over and spread
  27. Sprinkle grated cheese and season with little black pepper
  28. Repeat the layers from Step 22 for all dishes
  29. With this I made 2 lasagna dishes, spread grated cheese on top
  30. Bake in pre-heated oven at 180 Deg C for 10-12 minutes till cheese on top melts
  31. Serve with simple salad on the side or enjoy it just like that on a wintry/rainy day!

Chard Aubergine Lasagna
Chard Aubergine Lasagna Stepwise:
Boil enough water and cook the lasagna sheets as per instructions or till al-dente. Mine took 8-9 minutes
  
In the same water blanch the chard leaves for 1-2 minutes and remove, drain the pasta and leaves and keep aside
 
Slice the aubergine/eggplant into roundels, place on a pan with little olive oil

Roast/grill till they slightly shrink and turn golden
 
In another pan, heat olive oil and fry garlic for a few seconds
 
Add chopped tomatoes and start sauteing

Mash and cook the tomatoes till they turn soft

Season with black pepper powder, salt and dried oregano
 
Next add tomato ketchup and mix well

Cook for further 2-3 minutes till it becomes mushy
 
Now to make the white sauce, heat butter and olive oil in a pan

Add chopped celery and start sauteing
 
Once they cook slightly, add chopped garlic and mix saute

Throw in all purpose flour and cook for a few seconds
 
Now slowly pour milk, mix as you go along
 
Cook on low flame

Season with black pepper and salt
 
Mix very well and throw in the lemon zest
 
Add grated cheese and mix well, turn off heat

Cook till the sauce thickens as shown

Time has now come to assemble the lasagna, spoon and spread a little white sauce at the bottom of a casserole or lasagna dish

Place a lasagna sheet and adjust so the bottom layer is completely covered

Next spread a layer of tomato sauce we prepared earlier

Place a few slices of roasted aubergine

Next place a blanched Swiss chard or spinach leaf

Spoon a little white sauce all over and spread

Sprinkle grated cheese and season with little black pepper

Repeat the layers from Step 22 for all dishes
    
With this I made 2 lasagna dishes, spread grated cheese on top
 
Bake in pre-heated oven at 180 Deg C for 10-12 minutes till cheese on top melts

Serve with simple salad on the side or enjoy it just like that on a wintry/rainy day!

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