Do you know what to prepare for Easter? Italian green Lasagna is an idea, with spinach and Swiss chards this dish is yummy and healthy, rich in fibers, antioxidants and colors! If you like, you can also add shaved parmesan cheese, that makes the recipe tastier, brings calcium and proteins and is a low lactose food that can be eaten also by those people who are lactose intolerant.
Dry durum wheat Lasagne
800 g of spinach
500 g of Swiss chards
500 ml of vegan bechamel sauce (white sauce), you can buy it in specialized shops)
Extra virgin olive oil
Shaved parmesan cheese (optional)
Cook two layers of lasagne for 3-4 minutes, then drain them and let them cool down, they will serve to fill all the empty spaces left by dry lasagne. In the meantime rinse the spinach and, without drying it, cook in a pan with a little sea salt for a few minutes, then remove the spinach from the pan and let cool down. Rinse and cut in coarse pieces the chards, cook them in salt boiling water, then drain and let cool down. Squeeze slightly all the vegetables and chop them up, but not too thinly. Cut into slices the shallots and sautè in a frying pan with a little extra virgin olive oil and a tablespoon of water, add the spinach and the chards and cook for a few minutes in order to remove the excess of liquid in the vegetables. Prepare now the lasagna, grease a baking pan with a little olive oil and spread a thin layer of white sauce. Put now a layer of lasagne pasta, use pieces of cooked lasagna to fill all the spaces. Spread now the vegetables in order to cover all the underlying space, spread white sauce and a handful of parmesan cheese. Go on with a layer of lasagne, then vegetables, bechamel and parmesan until you’ll reach up to four layers of pasta, finish with vegetables, sauce and parmesan. Bake in the oven at 200° for 30 minutes and serve!