Swiss chard and Reblochon lasagna
Difficulty level: easy
Servings 4 people
Ingredients
- 1 Reblochon
- 6 leaves lasagna fresh
- 600 g chard
- 300 g ricotta
- 1 onion
- 50 cl tomato coulis
- 2 pods garlic
- Olive oil
- Herbs of Provence
- Salt
- Pepper
Instructions
-
Wash carefully, then slice the leaves and ribs of the chard. Steam them for 10 minutes. Drain.
-
Peel and chop the garlic. Chop the onion.
-
Heat a drizzle of oil, then sweat the chard, onion and garlic for 5 minutes. Add the tomato coulis, Provence herbs, salt and pepper. Cover and continue cooking over low heat for 10 minutes.
-
Preheat the oven to 180°C. Cut the Reblochon into slices.
-
Place 2 sheets of lasagna in a previously greased gratin dish, then add half of the tomato chard, crumbled ricotta and a third of the Reblochon.
-
Repeat the operation, finishing with ricotta and Reblochon. Drizzle with a drizzle of oil, sprinkle with Provence herbs and press down lightly with a spatula.
-
Cover with aluminum foil and bake for 35 minutes (removing the aluminum 10 minutes before the end of cooking). Serve hot.
© Olivier Ploton – Sweet and Salty for Reblochon AOP
