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.
wow! that looks amazing! what a great idea to cut out the pasta.
Posted by: lisa | November 12, 2010 at 03:41 PM
This is such a great idea for lasagna! Thanks :)
Posted by: Katrina | November 13, 2010 at 04:37 AM
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
Posted by: Dessert Darling | November 13, 2010 at 09:12 PM
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 : )
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Posted by: wedding dress | November 14, 2010 at 09:45 PM
I need these in my life. Soon.
Posted by: Victoria (District Chocoholic) | November 18, 2010 at 12:49 PM
I tried these and they were delicious. Thanks for the recipe.
Posted by: Cassie | February 07, 2011 at 08:21 AM
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!
Posted by: Dailey Sarah | April 26, 2011 at 06:32 PM