Login to Save Like

Ingredients

• 1 box lasagna noodles
• 1 1/2 pounds eggplant, sliced crosswise 1/4 inch thick
• 2 tablespoons olive oil, plus extra for the eggplant
• 2 tablespoons butter
• 1/2 onion, finely diced
• 3 garlic cloves, finely chopped
• 1 bunch green chard, about 1 1/2 pounds, stems removed
• Salt and freshly milled pepper
• 1/2 cup dry white wine (I usually substitute water unless I happen to have a bottle of wine or vermouth open)
• 1 cup ricotta
• 1 egg
• 1 cup tomato sauce (your favorite; make sure it is well seasoned)
• 3/4 cup grated pecorino romano
• 8 ounces fresh mozzarella, thinly sliced

Description

Serious Eats