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
- 4-5 lasagna sheets
- ½ aubergine/eggplant
- Olive oil to drizzle
- 4-5 Swiss chard/chard/big spinach leaves
- 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
- 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
- Black pepper to sprinkle (optional)
- Grated cheese for layers and to cover the surface as required
- 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!
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!
