Italy meets Mexico in this easy casserole made where corn tortillas are used as the lasagna noodles.
YIELD: SERVES 6
2 tsp. olive oil
1 lb. Swiss chard, stems and leaves separated, chopped
1 large onion, chopped (about 1½ cups)
4 cloves garlic, minced (about 4 tsp.)
4½ cups tomato sauce, divided
1½ cups fresh basil leaves, chopped
9 6-inch corn tortillas, divided
2 cups part-skim ricotta cheese
3 oz. part-skim mozzarella cheese, grated (about 1 cup)
3 Tbs. grated Romano cheese
- Preheat oven to 375°F. Heat oil in large pot over high heat. Add chard stems and onion, and cook 8 minutes, or until soft, stirring often. Add chard leaves and garlic. Cover, and cook over medium-low heat 5 minutes, or until chard leaves are tender. Season with salt and pepper.
- Combine 2½ cups tomato sauce and basil. Spread ½ cup tomato-basil sauce over bottom of 10-inch springform pan. Arrange 3 tortillas in single layer (overlapping slightly) over sauce.
- Season ricotta with salt and pepper. Spread 1 cup ricotta over tortillas in pan. Top with ½ cup tomato-basil sauce, half of chard mixture, ⅓ cup mozzarella and 1 Tbs. Romano cheese. Repeat layering with 3 more tortillas, 1 cup ricotta, ½ cup tomato-basil sauce, remaining chard mixture, ⅓ cup mozzarella, and 1 Tbs. Romano cheese; place remaining tortillas on top. Spread remaining 1 cup tomato-basil sauce over tortillas; cover with foil, and bake 45 minutes.
- Remove foil, sprinkle with remaining ⅓ cup mozzarella, and 1 Tbs. Romano cheese, and bake, uncovered, 10 minutes more. Let stand 5 minutes, then unmold, and cut into wedges. Serve with warmed remaining tomato sauce on the side.
Protein: 19 g
Total Fat: 13 g
Saturated Fat: 4.5 g
Carbohydrates: 56 g
Cholesterol: 24 mg
Sodium: 715 mg
Fiber: 7 g
Sugar: 8 g