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!)
 Lasagna Rolls') "SC5")
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.
This is such a great idea for lasagna! Thanks
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..
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 : )
I really appreciate your point of view mentioned in the article,I hope to see such a good article and more.
I need these in my life. Soon.
I tried these and they were delicious. Thanks for the recipe.
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!
I make low carb, gluten free lasagna using cabbage leaves boiled in water plus 2 cups of milk. (the milk reduces the cabbage flavor) It layers easy and it sooo Delish!