Dinner

Chard and Ricotta Lasagna Roll-Ups

Lasagna noodles rolled around a cheesy ricotta and Swiss chard filling, baked in marinara.

⏱ 1 hr 20 min (30 min prep, 45 min cooking, 5 min waiting) 🍽 Serves 6 · 2 roll-ups freezer friendlymake aheadkid friendlyleftovers vegetarian
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ContainsMilk, Eggs, Wheat. Check the labels on what you buy; brands differ.

Ingredients

Make 6 servings

  • Noodles

  • 12 sheet Lasagna noodles
  • 1 tbsp Table salt, for the pasta water

  • Filling

  • 1 tbsp Olive oil
  • 1 bunch Swiss chard, stems removed, leaves finely chopped
  • 2 clove Garlic, minced
  • 15 oz Ricotta cheese
  • 1 cup Shredded mozzarella, shredded
  • ½ cup Grated Parmesan, grated
  • 1 Eggs, large
  • 1 tsp Italian seasoning
  • ½ tsp Table salt

  • Sauce and topping

  • 3 cup Marinara or pasta sauce (jar)
  • ½ cup Shredded mozzarella, shredded

Make it yourself

Make the fresh egg pasta yourself → Make the fresh ricotta-style cheese yourself → Make the italian seasoning yourself → Make the marinara and pizza sauce yourself →

In the planner, Make it on the shopping list swaps the store item for these ingredients and puts the work on your prep day.

Nutrition

Nutrition coming: the USDA numbers for these ingredients are being added.

Steps

You’ll need: large pot, large skillet, 9x13-inch baking dish, foil, instant-read thermometer.

  1. Heat the oven to 375°F. Cook the noodles in boiling salted water by the package directions. Drain and lay flat on oiled foil so they do not stick.
  2. Heat the oil in a skillet over medium heat. Cook the chard and garlic 4 to 5 minutes, until wilted and the liquid cooks off. Let cool a few minutes.
  3. Stir the ricotta, 1 cup mozzarella, Parmesan, egg, Italian seasoning, salt and cooled chard together.
  4. Spread 1 cup marinara in the baking dish. Spread about 1/4 cup filling along each noodle, roll it up and set seam side down in the dish.
  5. Top with the rest of the sauce and 1/2 cup mozzarella. Cover with foil and bake 25 minutes. Uncover and bake 10 to 15 minutes more, until bubbling and 165°F in the center.
  6. Let stand 5 minutes before serving.

🌡 Safe temperaturesCasseroles 165°F. Check the thickest part with a food thermometer (USDA). More on food safety.

Make aheadAssemble, cover and refrigerate up to 1 day. Add about 10 minutes covered and check for 165°F in the center.
❄️ FreezerFreeze assembled, unbaked roll-ups, wrapped well, for 2 to 3 months for best quality. Thaw in the fridge overnight and bake until 165°F.
↺ LeftoversReheat covered until 165°F; one or two roll-ups pack well for lunch.
🧒 With kidsKids can spread the filling and roll the noodles. Spinach works in place of the chard.
Gluten-free swapUse gluten-free lasagna noodles and cook as the package says.
Meatless swapAlready meatless; add 1/2 pound browned Italian sausage (to 160°F) to the sauce for a meat version.

Goes well with

🥬 Simple Green Salad🥖 Garlic Bread

Good to know

Table salt vs. kosher salt vs. sea salt Cooking Fats Compared Fresh vs. dried herbs Food Safety Basics

An original Teddy Rook Book recipe. Nutrition is estimated from USDA FoodData Central and changes with brands and portions.

@teddyrookbook GitHub Sources and credits