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Tortilla Lasagna with Swiss Chard
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Brief Description
Italy meets Mexico in this easy casserole made with corn tortillas instead of noodles.
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Main Ingredient
Swiss chard
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Category: Vegetarian
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Cuisine: American
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Prep Time: 20 min(s)
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Cook Time: 60 min(s)
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Recipe Type: Public
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Source:
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Notes:
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Posted By: ecarr
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Posted On: Oct 18, 2014
Number of Servings:
Ingredients:
- 2 teaspoons - olive oil
- 1 pounds - Swiss chard stem & leaves separated, chopped
- 1 - large onion chopped (about 1 1/2 cups)
- 4 cloves - garlic minced (about 4 tsp)
- 4 1/2 cups - tomato sauce divided
- 1 1/2 cups - fresh basil leaves
- 9 - 6-inch corn tortillas divided
- 2 cups - part-skim ricotta cheese
- 3 ounces - part-skim mozzarella cheese grated (about 1 cup)
- 3 tablespoons - grated Romano cheese
Directions:
1. Preheat oven to 375°F. Heat oil in large pot over high heat. Add chard stems and onion, and cook 8 minutes, or until soft, stirring often. Add chard leaves and garlic. Cover, and cook over medium-low heat 5 minutes, or until chard leaves are tender. Season with salt and pepper.
2. Combine 2 1/2 cups tomato sauce and basil. Spread 1/2 cup tomato-basil sauce over bottom of 10-inch springform pan. Arrange 3 tortillas in single layer (overlapping slightly) over sauce.
3. Season ricotta with salt and pepper. Spread 1 cup ricotta over tortillas in pan. Top with 1/2 cup tomato-basil sauce, 1/2 chard mixture, 1/3 cup mozzarella and 1 Tbs. Romano cheese. Repeat layering with 3 more tortillas, 1 cup ricotta, 1/2 cup tomato-basil sauce, remaining chard mixture, 1/3 cup mozzarella and 1 Tbs. Romano cheese; place remaining tortillas on top. Spread remaining 1 cup tomato-basil sauce over tortillas; cover with foil, and bake 45 minutes. Remove foil, sprinkle with remaining 1/3 cup mozzarella and 1 Tbs. Romano cheese, and bake, uncovered, 10 minutes more. Let stand 5 minutes, then unmold, and cut into wedges. Serve with warmed remaining tomato sauce on the side.
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