FRIJE

Instructions

• 1.   Preheat the oven to 350°F (180°C).
• 2.   In a large pot of salted boiling water, cook the lasagna sheets according to the package instructions.
• 3.   In a saucepan, melt the butter and then add the flour all at once. Cook for 2 minutes over low heat, stirring constantly. Remove from heat, gradually pour in the milk while stirring. Return the saucepan to low heat and continue stirring until the béchamel sauce thickens. Add the ricotta, salt, and pepper.
• 4.   Wash the Swiss chard and roughly chop the leaves (save the stems for another recipe). Peel and finely chop the onion.
• 5.   In a frying pan, sauté the onion in olive oil for 5 minutes, then add the Swiss chard for 2 minutes. Mix the Swiss chard with the béchamel sauce. In a baking dish, layer lasagna sheets, then cover with a layer of sauce, and repeat the process. Sprinkle with Parmesan cheese and bake for 30 minutes.

Notes & Suggestions

• Source: https://www.cuisineactuelle.fr/recettes/lasagnes-aux-blettes-et-a-la-ricotta-229166