Serves 6 to 8Mushroom and Swiss Chard Lasagna Rolls
This dish, which can be either a hearty side or vegetarian main, requires a
good amount of prep. The good news is, it can all be done in advance so that
all you’ll need to do is pop the pan in the oven on the big day.
Prep Time
Cook Time
Total Time
Cooking Level
Serving size:
Serves 6 to 8
Ingredients:
3 tablespoons butter, at room temperature
3 tablespoons flour
4 cups milk, at room temperature
1 bay leaf
4 1/2 cups grated Parmesan cheese, divided
2 teaspoons salt, divided
3 tablespoons extra-virgin olive oil, plus 2 tablespoons
8 ounces cremini mushrooms, diced
8 ounces shiitake mushrooms, stems removed and tops diced
2 shallots, diced
1 teaspoon chopped rosemary
3/4 cup toasted walnuts, chopped
1 bunch Swiss chard, leaves cut into bite-sized pieces and stems trimmed and cut in 1/3-inch pieces
1 1/2 cups ricotta cheese
1/2 cup crumbled Gorgonzola
12 lasagna sheets
12 small sage leaves
Instructions:
Heat a medium saucepan over medium heat. Add the butter and cook until melted. Whisk in the flour and continue to cook for another 2 minutes, whisking constantly. Slowly begin adding the milk, about a cup at a time, whisking between additions until smooth.
When all the milk is fully incorporated, add the bay leaf and reduce the heat to medium low to maintain a simmer. Simmer for 7 minutes, stirring occasionally with a whisk. Whisk in 1 cup of the Parmesan cheese and 1 teaspoon of the salt. Set aside to cool slightly.
Heat a large skillet over medium-high heat. Add the 3 tablespoons olive oil to the pan and heat an additional minute. Add the mushrooms along with 1/2 teaspoon of salt and cook, stirring often with a wooden spoon, until the liquid has cooked out and the mushrooms are just beginning to brown, about 8 minutes. Add the remaining 2 tablespoons olive oil to the pan and add the shallots and the rosemary.
Cook for an additional 2 minutes or until the shallots have softened. Reduce the heat to medium and add the walnuts, Swiss chard, and remaining salt. Cook until the chard is completely wilted and the liquid has evaporated, another 5 minutes. Pour this mixture into a large bowl and fold in the ricotta and Gorgonzola. Set aside to cool slightly.
Preheat the oven to 400°F. Ladle a third of the sauce into a 9 x 13‚ inch pan and spread it evenly across the bottom. Bring a large pot of salted water to boil over high heat. Blanch the pasta sheets according to the precook directions on the pasta box, about 4 minutes. Remove the pasta from the water using tongs and lay out on a baking sheet.
When the sheets are cool enough to handle, start assembling your rolls. Position the sheets perpendicular to you, and place about 1/3 cup of the mixture on the end of the sheet closest to you. Using a small spoon, spread the mixture about halfway up the noodle. Roll the pasta around the filling, finishing with the end farthest from you. Place the roll seam-side down in the sauce in the pan. Repeat for all the sheets.
Pour the remainder of the sauce over the rolls, leaving a few of the edges exposed. Sprinkle with the remainder of the Parmesan cheese and top each roll with a sage leaf so you have 2 rows of 6 sage leaves going down the pan. Bake uncovered for 30 to 35 minutes until heated through and the cheese is melted and light- golden brown.
Article by The Giadzy Kitchen
