The Chew: Vegetarian Lasagna With Spinach & Swiss Chard Recipe

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The Chew: Vegetarian Lasagna With Spinach & Swiss Chard

It’s hard to believe, but on November 1, it was time to say goodbye to Halloween and hello to Thanksgiving. To help viewers do just that, Mario Batali prepared his Vegetarian Lasagna with Spinach and Swiss Chard. He wanted to show people how to craft a meal that tastes and feels like comfort food, while also being loaded with fresh, healthy ingredients. His Vegetable Bolognese and Bechamel just may be the star of this recipe, but once you take the first bite, you’ll have a hard time picking out the best parts! Go ahead and treat yourself with this meal. You don’t have to feel guilty about it!

To get the recipe, click next page.

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The Chew: Vegetarian Lasagna With Spinach & Swiss Chard Recipe Ingredients

The Chew: Vegetarian Lasagna With Spinach & Swiss Chard Recipe

Mario Batali’s Vegetarian Lasagna is the perfect meatless entree to use fresh, wholesome ingredients in a very comfort-food type way. (thrivingveg / Flickr)

For the Vegetable Bolognese:

  • 2 cloves garlic – peeled, sliced thin
  • 4 carrots – peeled, small dice
  • 2 cans plum tomatoes – crushed by hand, juices reserved, 28-oz each
  • 1 tbsp fresh thyme leaves
  • 3 tbsp olive oil
  • 2 medium onions – peeled, small dice
  • 4 ribs celery – small dice
  • 3 tbsp fresh basil – chopped
  • kosher salt and freshly ground black pepper

For the Greens:

  • 2 bunches spinach
  • 2 bunches Swiss chard – center rib and stem removed

For the Bechamel:

  • 1/4 C all-purpose flour
  • 2 tsp Kosher salt
  • 5 tbsp unsalted butter
  • 3 C whole milk
  • 1/2 tsp nutmeg – freshly grated

To Assemble:

  • 1 lb fresh lasagna pasta sheets
  • 2 tbsp Kosher salt
  • 1 C Parmigiano-Reggiano – freshly grated

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The Chew: Vegetarian Lasagna With Spinach & Swiss Chard Recipe Directions

  1. Preheat the oven to 375 degrees

For the Vegetable Bolognese:

  1. Preheat a large Dutch oven over medium-high heat and add olive oil
  2. Add the onion and garlic and cook for about 5 minutes, until soft and golden brown
  3. Add the celery and carrots and cook another 10 minutes until slightly browned
  4. Add the basil, tomatoes, and thyme, then bring to a boil
  5. Simmer for an hour and 30 minutes, then season with salt and pepper

For the Greens:

  1. In a large pot of boiling salted water, add the spinach and Swiss chard and blanch for a minute
  2. Drain, squeezing out any excess liquid, then roughly chop and set aside

For the Bechamel:

  1. In a medium saucepan, melt the butter over medium heat
  2. Add the flour and stir until smooth
  3. Cook for about 5 minutes until light golden brown, then add the milk a cup at a time, whisking constantly until smooth
  4. Bring to a boil and cook for 5 minutes
  5. Season with nutmeg and salt then set aside

To Assemble:

  1. Bring 8 quarts of water to a boil in a pasta pot then add the salt
  2. Set an ice bath next to the stovetop
  3. Drop the pasta into the boiling water, 6-7 pieces at a time, and cook for a minute
  4. Transfer to an ice bath to cool, then lay flat on kitchen towels to drain
  5. Repeat until the rest of the pasta is cooked
  6. Spread a layer of the vegetable bolognese over the bottom of a 9×13-inch baking dish and top with some of the bechamel
  7. Add a sprinkle of Parmigiano, a layer of pasta, then another layer of the bolognese
  8. Add a layer of greens, another layer of the bechamel, and a sprinkling of Parmigiano
  9. Repeat until all the ingredients are used, finishing with a layer of pasta with bechamel and Parmigiano on top
  10. Put into the oven and bake for 45 minutes, until the edges are browned and the sauces are bubbling
  11. Let stand for 10 minutes before serving

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