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Swiss Chard Lasagna with Golden Raisins + Pine Nuts

It’s five years this summer since I left school. The 5 year anniversary had me musing on school life…especially the food. I boarded and so all meals were eaten in my boarding house- breakfast, lunch, and dinner. I suppose the food wasn’t terrible, but for the picky eater that I used to be, meals weren’t exactly to my taste… I did have my favourites though, especially some of the puddings, and me and friends would check the notice board with anticipation for the new weekly menu to be posted!

If there was one thing the kitchen did well though it was the lasagna. It was a fairly frequent Saturday lunch and one I actually looked forward to! It wasn’t the sloppy, cheesy mess you might expect from school food but packed with layers of roasted vegetables, spinach ricotta and pasta with crispy edges. I wasn’t vegan at the time but have found a fairly good replica in a variation on the Veganomicon “Lasagna Marinara with Spinach”. Despite loving that dish I wanted to try a new baked pasta-something lighter in flavour and more summery.

I found myself with a beautiful bunch of swiss chard in my fridge and browsed through my saved recipes to find these two: Swiss Chard with Currants and Pine Nuts from the NYTimes Recipes for Health, and this Swiss Chard Gratin with Vegan Bechamel from Chocolate & Zucchini,  which together provided the inspiration for my lasagna.

Swiss Chard Lasagna with Golden Raisins + Pine Nuts (Vegan)

Lemony tofu and cashew ricotta, earthy dark greens, little sweet bursts of raisins and crunchy pine nuts, topped with caramelized onions for good measure.

This isn’t an average 30 minute dinner (like any lasagna) but maybe, every now and again, like me you enjoy lingering in the kitchen that bit longer to produce something more special .

Swiss Chard Lasagna with Golden Raisins + Pine Nuts (Vegan)

Swiss Chard Lasagna with Raisins and Pine Nuts:

Tofu Cashew Ricotta:

1/4C Cashews, Soaked and drained
1/4C Lemon juice
1T Olive oil
1T Nutritional yeast
2 Garlic cloves
1 1/2t Salt
1 400g/1lb pkg Firm tofu
2T Brown rice flour (Optional- to help set up ricotta)

Sauce:

2C Vegetable broth
Juice of 1 lemon
2T Arrowroot/Cornstarch

Chard:

Large Bunch (approx 400g/1lb) Swiss Chard, thick stems cut off and julienned
1/4C Golden Raisins
1/4 Pine Nuts + 2T for topping (toasted if desired)

Caramelized Onions:

1 Large onion, thinly sliced
1/2T Olive Oil
1/2t Sugar

4-6 Lasagna Sheets

Make the ricotta first- using a food processor or blender blend all ingredients until smooth. Pour into a bowl and refrigerate until ready to assemble lasagna.

Boil a pan of water and add julienned swiss chard. When the water comes back to the boil, drain and rinse in cold water to retain bright green colour. Stir through raisins and pine nuts. Set aside.

Whisk sauce ingredients together in a pot and then warm over medium heat until sauce thickens slightly, approx 10 minutes.

Par-boil lasagna sheets- Lay sheets in a large dish and pour boiling water over, then leave for two minutes to soften. Remove and set aside.

Preheat oven to 180C/350F

Lightly oil or line a large oven-proof dish with foil. Start layering up your ingredients. Start with 1/3 of the chard mixture, then 1/3 of the sauce, then a layer of pasta sheets, then 1/3 ricotta. Repeat until mixture is used up. Cover the dish with foil and place in oven to cook for approx 40minutes.

While it is cooking, heat olive oil in a pan over medium-low heat and add onion and a pinch of salt. Reduce heat to low and cook gently, stirring frequently, for 20 minutes. Sprinkle over sugar and continue to cook for another 10-15minutes until onion is soft and caramelized.

When lasagna has finished cooking remove from oven and leave to firm up for at least 10 minutes. When ready to serve remove foil and top lasagna with caramelized onions and remaining pine nuts.

Serves 4

Swiss Chard Lasagna with Golden Raisins + Pine Nuts (Vegan)

What was your school food like? Any dishes you remember fondly?!

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July 25, 2013 —

← Chocolate-Coated Peanut Butter Banana Pops Pesto-Ricotta Tofu Omelettes with Cherry Tomatoes →

Comments

  1. sonja@vesenmork says

    July 25, 2013 at 6:44 pm

    I still remember the soup we were served in elementary school for lunch (other than that I guess it is fairly unusual to be served hot lunches in schools in Belgium - at least not in the schools I went to). The soup was made fresh by “the mother” of the school, our cafetaria lady Lisa. She was so loving and kind, and her soup tasted that way too :o)
    such an inventive lasagna!

    • coconutandberries says

      July 25, 2013 at 9:03 pm

      Aaaaw, glad you have some positive school food memories. Our kitchen staff were pretty nice but not so much that I’d call them “motherly”

  2. michaelawanders says

    July 25, 2013 at 7:25 pm

    I am currently in Ecuador for the summer, but I come home in less than two weeks so I’m scouring food blogs for recipes to make when I’m home. Yours definitely made the list! :)

    • coconutandberries says

      July 25, 2013 at 9:08 pm

      Thanks Michaela :) How cool that you’re in Ecuador. I’ve been to a few countries in South America but never Ecuador. Just checked out your blog and see you’re headed to Madrid next! Great summer!

  3. Erin says

    July 25, 2013 at 10:14 pm

    This looks so amazing, I can’t wait to try it!

    • coconutandberries says

      July 26, 2013 at 9:41 pm

      Hope you do Erin. Although usually I think of baked pasta as a wintery dish the lemon really brightens and lightens this up :)

  4. Trina says

    July 26, 2013 at 5:54 pm

    There was a tomato and chickpea pasta dish that I still think about. It seems so simple, and yet I have never as successfully recreated it as your lasagna.

    • coconutandberries says

      July 26, 2013 at 9:42 pm

      Sounds tasty. I’m glad you’ve got positive memories of school food. It makes a change from all the horror stories I often hear.

  5. Oh My Veggies (@ohmyveggies) says

    July 27, 2013 at 2:12 am

    I love Swiss chard-I think it’s about time that I put it in a lasagna! This looks delicious. :)

    • coconutandberries says

      July 27, 2013 at 11:26 pm

      Thanks Kiersten. I had swiss chard growing in the garden last year, so learnt to love the stuff.

  6. mihl says

    July 27, 2013 at 4:47 pm

    I am not really a fan of chard, but that lasagna recipe looks great! Mmm caramelized onions.

    I only remember that I usually avoided the cafeteria at one of the universities I went to because their vegetarian food was really, really bad!

    • coconutandberries says

      July 27, 2013 at 11:23 pm

      Most people would actually choose the veg option if there was enough going as the meat options were so awful! Makes a change!
      You could definitely use a different dark leafy green for this lasagna if there’s another you prefer.

  7. heathergfc says

    July 28, 2013 at 2:18 pm

    Emma, I love this recipe!! At first I thought this was going to be another one of your raw creations with swiss chard leaves layered as the noodles. You’ve brought the best of the raw world and the cooked vegan world into one dish, my dear! I’m making this!

    • coconutandberries says

      July 28, 2013 at 11:13 pm

      Thanks for your sweet comment Heather :) Not a raw one this time but I’ve got a few raw recipes waiting to be blogged about.

  8. Adam Hughes says

    October 20, 2013 at 3:52 pm

    Reblogged this on Peace4Animals Cornwall and commented:
    This Recipe looks simply delicious :)

  9. Adam Hughes says

    October 20, 2013 at 3:53 pm

    Truly a delicious recipe,which i will definitely be trying :) thank-you for sharing it with us

    • coconutandberries says

      October 20, 2013 at 11:21 pm

      Thanks so much for your kind words Adam, and for introducing me to your fabulous blog too.

  10. Vienna says

    May 25, 2014 at 6:49 pm

    Putting in that much liquid (the sauce) worried me, but it turned out ok after baked. The ricotta was a spot-on texture. This was very good and the caramelized onions are non-negotiable in this.

    • Coconut and Berries says

      May 26, 2014 at 8:53 am

      So pleased to hear it was a success! The sweet caramelized onions really balance the tangy ricotta so yes definitely non-negotiable! Thanks for letting me know you liked it.

Trackbacks

  1. Pesto-Ricotta Tofu Omelettes with Cherry Tomatoes | COCONUT AND BERRIES says:
    July 28, 2013 at 4:09 pm

    […] or as a dip for crudités…and now use it as an omelette filing! I had conveniently just made my Swiss Chard Lasagna too, and planned ahead, reserving a few tablespoons of the ricotta filling for these. Pan-blistered […]

  2. Pesto-Ricotta Tofu Omelettes with Cherry Tomatoes - Coconut and Berries says:
    January 26, 2014 at 8:59 pm

    […] or as a dip for crudités…and now use it as an omelette filing! I had conveniently just made my Swiss Chard Lasagna too, and planned ahead, reserving a few tablespoons of the ricotta filling for these. Pan-blistered […]

I’m Emma, a passionate vegan foodie sharing my kitchen adventures and healthy plant-based creations. Hope you stick around!

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