Lazy Lasagna with Chard and Blue Cheese

Clean the chard, wash and cut into strips. Peel and finely dice shallots and garlic.

Heat 1 tablespoon butter in a saucepan and sauté shallots and garlic. Add the chard, stir to combine and remove from the pot.

Heat the remaining butter in the saucepan, stir in the flour and sauté. Deglaze with milk and bring to a boil, stirring. Add whipped cream and about half of the Gorgonzola and stir to dissolve the cheese. Season to taste with salt, nutmeg and pepper. Add the chard again.

Preheat the oven to 180 °C convection.

Layer the contents of the pot alternately with the pasta sheets in an ovenproof pan, ending with pasta sheets. Sprinkle with the Emmental and crumble the remaining Gorgonzola over the top. Scatter the coarsely chopped walnuts on top and bake in the oven for about 40 minutes.

Garnish with fresh basil and serve directly from the pan.

Preparation Tip:

This lasagna ann also be prepared with other vegetables and cheese. Pumpkin goes very well with it here.

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