Chicken and Swiss Chard Lasagna

Here is another recipe for the swiss chard.  I thought about making raviolis but I really was in the mood to try a nice cheesy lasagna.  My DH insisted that he hates swiss chard all week and didn't want me to buy any from the farmers market.  After tasting this he has changed his mind.

Chicken and Swiss Chard Lasagna
Serves 4
printable recipe

Filling Ingredients:
1 large boneless, skinless chicken breast, minced
2 cups swiss chard, minced
1 tablespoon minced garlic
1/2 cup white onion, minced
1 tablespoon olive oil
1 tablespoon italian seasoning
15 oz whole milk ricotta cheese
3 oz grated parmesan cheese

Sauce Ingredients:
14.5 oz can petite diced tomatoes
1 tablespoon tomato paste
1/2 cup white onion, minced
1 tablespoon minced garlic
1 tablespoon olive oil
1 pinch red pepper flakes
salt and pepper

3 oz grated parmesan cheese to top

Directions:

1. Preheat oven to 350° F.

2. Heat olive oil in a small sauce pan. Add onion and saute until translucent.

3. Add minced garlic, diced tomatoes, tomato paste, red pepper flakes and salt and pepper.

4. Let cook until reduced by 1/3rd. Set aside.

5. In another pan heat olive oil and saute onion for filling until translucent. Add chicken and italian seasoning until nearly cooked. Add swiss chard and wilt.

6. Remove chicken mixture from heat and set aside.

7. Mix ricotta cheese and 3 oz of parmesan cheese. Set aside.

8. Spread a little of the sauce on the bottom of a 8x8 baking pan.

9. Place 4 wonton skins in each corner of the pan and top with 1/2 of the ricotta cheese mixture and all the chicken the mixture.

10. Place another wonton skin on top of each stack, top with the remainder of the sauce and then the remainder of the cheese.

11. Bake for 40 minutes or until brown and bubbly. Let sit for 10 minutes before serving. Enjoy.