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Roasted Eggplant and Swiss Chard Lasagna

yield: 8 total time: 90 minutes
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Ingredients

  • 1 pound lasagna noodles dried
  • 2 cups tomato sauce
  • 1 1/2 pounds eggplant sliced cross-wise ΒΌ-inch thick
  • 3 tablespoons olive oil divided
  • 2 tablespoons butter
  • 1/2 onion diced
  • 3 garlic cloves minced
  • 1 1/2 pounds chard stems removed and leaves thinly sliced
  • 1/2 cup dry white wine
  • 1 cup ricotta
  • 1 large egg
  • 3/4 cup Pecorino Romano
  • 8 ounces fresh mozzarella thinly sliced and torn into small pieces

Nutrition

  • Calories : 410 calories
  • Carbohydrate : 21 grams
  • Cholesterol : 95 milligrams
  • Fat : 26 grams
  • Fiber : 6 grams
  • Protein : 21 grams
  • SaturatedFat : 13 grams
  • Sodium : 940 milligrams
  • Sugar : 9 grams
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