Swiss Chard (No Noodles) Lasagna Rolls

My Grandmother makes Italian dish that is cheese wrapped with cabbage and baked with tomato sauce.  It's soo good.  But I decided to create my own with swiss chard.  I love the idea of using a heartier green in this dish.  It gives it some texture, flavor and lots of nutrients. 

I tested these out on some of my favorite taste testers and they all approved, so give it a try!

Swiss Chard Lasagna Rolls

Serves 6

What you'll need:

12 swiss chard leaves, stalks removed

1 batch of tomato sauce (here is my homemade recipe)

15 oz. ricotta cheese, or 1 batch of homemade (here is my homemade recipe)

1 handful of golden raisens

1 handful of pine nuts, toasted

2 cloves of garlic, chopped

1 handful of parmesan cheese, plus more for on top

1 small handful of mozzarella cheese, plus more for on top

What you'll do:

Preheat your oven to 350 degrees.

Make your tomato sauce and spoon enough sauce at the bottom of a 9 x 13 baking dish to cover.  

In a medium bowl, mix the ricotta, raisins, nuts, garlic, parmesan cheese, and mozzarella cheese.

Lay a swiss chard leaf on your workspace and dollop a large spoonful of cheese mixture on the bottom quarter of the leaf.

Then, using your fingers, tuck the sides in and roll.  (just like a burrito!)

Lay the rolls in the baking dish and cover with another couple spoonfuls of sauce.  Top with handfuls of mozzarella cheese and parmesan cheese. 

Bake for about 20-25 minutes or until the cheese is bubbly.

Enjoy warm as a side dish with meat or on top of pasta, such as fettucini.

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Comments

[lisa]

wow! that looks amazing! what a great idea to cut out the pasta.

[Katrina]

This is such a great idea for lasagna! Thanks :)

[Dessert Darling]

Oh wow! These look awesome!! And I can't believe you even make your own ricotta cheese and tomato sauce! Do you do it all at once? Or are those items that you've pre-made and live in your fridge?
I think I'll try this one day with sauteed onions instead of golden raisins.. :D

[Leslie Sarna]

Oh DD you have to try them with the raisins! It doesn't taste like a raisin in there. It just adds some sweetness to the cheese filling.
And I made both the sauce and the cheese for this recipe. But I often make tomato sauce and freeze it. It lasts forever. I'm telling you it makes such a HUGE difference when you make these things from scratch and they are really not that hard : )

[wedding dress]

I really appreciate your point of view mentioned in the article,I hope to see such a good article and more.

[Victoria (District Chocoholic)]

I need these in my life. Soon.

[Cassie]

I tried these and they were delicious. Thanks for the recipe.

[Dailey Sarah]

This recipe was delicious! I didn't use pine nuts because I really can't stand them...but this whipped up really fast for a lovely Easter dinner!