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Recipes

Tortilla Lasagna with Swiss Chard

An easy casserole made with corn tortillas instead of noodles.

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An easy casserole made with corn tortillas instead of noodles.

Servings
6

Ingredients

  • 2 tsp. olive oil
  • 1 lb. Swiss chard, stems and 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 oz. part-skim mozzarella cheese, grated (about 1 cup)
  • 3 Tbs. grated Romano cheese

Preparation

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.

Nutrition Information

  • Calories 419
  • Carbohydrate Content 56 g
  • Cholesterol Content 24 mg
  • Fat Content 13 g
  • Fiber Content 7 g
  • Protein Content 19 g
  • Saturated Fat Content 4.5 g
  • Sodium Content 715 mg
  • Sugar Content 8 g