The garden continues to produce prodigious amounts of yellow zucchini, and the swiss chard production is not far behind. Thank goodness we like them both! Throw in some herbs from the garden, and you have a dinner you can make mostly from your garden or farmbox.
Prepare the Swiss Chard Layer Heat some olive oil in a medium frypan over medium heat. Add several smashed cloves of garlic and a chopped yellow onion. Saute until the onion turns translucent and then add a splash of white wine or water and the chopped stems of 7 or 8 swiss chard leaves. Cook down until they start to soften.
Then add the leaves (chopped into ribbons), a splash of balsamic, a splash of white wine or water, and put a lid over the top of the pan. Let the leaves cook down until wilted, remove the lid to let any more liquid steam off, and set aside.
Prepare the Ricotta In a medium bowl, mix two cups of ricotta cheese, an egg, a tsp or so of nutmeg (if you like), and a handful of chopped basil leaves. Stir in about a tsp of fresh chopped thyme, too.
Cut several smaller zucchinis or one larger zucchini into 1/2″ thick rounds.
In a large baking dish, lay down a layer of lasagne noodles. We don’t cook our noodles – they seem to cook just fine without pre-boiling them. (We don’t provide a guarantee that this will work for you, should something go awry with your lasagne, but so far we haven’t run into trouble.) Layer dollops of the ricotta mixture and the yellow zucchini rounds on top of the pasta.
Add another layer of lasagne noodles and top with the swiss chard layer. Sprinkle a handful of chopped parsley on top, then add another layer of lasagne noodles.
Top with the rest of the ricotta (we spread it across the top kind of like butter), and a ball of grated mozzarella cheese. Bake at 350 until the lasagne starts to bubble – about 30 minutes. Then turn the heat up to 400 and brown the cheese on top – about another 10 to 20 minutes.
- Olive Oil
- 3 cloves garlic (smashed)
- 1 yellow onion (chopped)
- 7 or 8 leaves swiss chard
- 1 large yellow zucchini or several small ones (cut into 1/2″ rounds)
- lasagne noodles
- 2 cups ricotta cheese
- 1 egg
- tsp nutmeg (optional)
- handful of basi leaves (chopped)
- tsp fresh thyme (chopped)
- splash of balsamic
- splash of white wine (optional, but it’s always lovely to cook with wine)
- ball of mozzarella cheese (grated)
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