Swiss Chard Lasagna

About 20 stalks of chard – red or green
4 large ripe tomatoes
1 tablespoon coarsely ground dill seed
1 tablespoon coarsely ground coriander
8 – 10 leaves fresh basil - chopped
1/3 cup olive oil
¾ cup crumbled goat cheese
4 cloves diced garlic
1 medium onion - minced
1 box lasagna noodles (wheat or quinoa)
1 cup ricotta cheese
3 eggs
1 tablespoon Worcestershire sauce
1 ½ cups shredded mozzarella
2 ½ cups tomato sauce

1) Wash and chop chard; remove the large center stalks. 

2) Cook noodles.

3) Sauté onions and garlic in olive oil. When onions and garlic are soft, add chard, dill, coriander, tomato, Worcestershire and basil. Let mixture cook slowly until chard is cooked down – about 8-10 minutes. 

4) Sprinkle goat cheese over the chard-tomato mixture. Cover and turn off heat. 

5) Stir eggs and ricotta cheese together. Add a little salt and pepper.

6) Put ¼ cup tomato sauce plus ¼ cup water in bottom of 9” x 13” pan. Put 1 layer of noodles in pan. 

7) Spread chard mixture on noodles. 

8) Place a second layer of noodles over the chard and spread ricotta mixture on the noodles.

9) Layer more noodles and cover with tomato sauce and mozzarella cheese. 

10) Bake at 350º for 45 minutes covered and for 10 minutes uncovered.

Dairy free option: Omit the goat cheese and the mozzarella, and replace the ricotta cheese/egg layer with
soft tofu/egg or with cooked meat such as ground beef  or shredded chicken. Spice these with salt and pepper and little oregano and basil.

Serve with garlic bread and red wine.