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Categories:
olive oil Swiss chard onion garlic tomato sauce fresh basil corn tortillas Ricotta cheese Mozzarella cheese Romano cheese
Viewed: 44 - Published at: 10 years agoIngredients
- 2 tsp. olive oil
- 1 lb. Swiss chard, stems and leaves separated, chopped
- 1 large onion, chopped (about 1 1/2 cups)
- 4 cloves garlic, minced (about 4 tsp.)
- 4 1/2 cups tomato sauce, divided
- 1 1/2 cups fresh basil leaves
- 9 6-inch corn tortillas, divided
- 2 cups part-skim ricotta cheese
- 3 oz. part-skim mozzarella cheese, grated (about 1 cup)
- 3 Tbs. grated Romano cheese
Method
- Preheat oven to 375F.
- Heat oil in large pot over high heat.
- Add chard stems and onion, and cook 8 minutes, or until soft, stirring often.
- Add chard leaves and garlic.
- Cover, and cook over medium-low heat 5 minutes, or until chard leaves are tender.
- Season with salt and pepper.
- Combine 2 1/2 cups tomato sauce and basil.
- Spread 1/2 cup tomato-basil sauce over bottom of 10-inch springform pan.
- Arrange 3 tortillas in single layer (overlapping slightly) over sauce.
- Season ricotta with salt and pepper.
- Spread 1 cup ricotta over tortillas in pan.
- Top with 1/2 cup tomato-basil sauce, 1/2 chard mixture, 1/3 cup mozzarella and 1 Tbs.
- Romano cheese.
- Repeat layering with 3 more tortillas, 1 cup ricotta, 1/2 cup tomato-basil sauce, remaining chard mixture, 1/3 cup mozzarella and 1 Tbs.
- Romano cheese; place remaining tortillas on top.
- Spread remaining 1 cup tomato-basil sauce over tortillas; cover with foil, and bake 45 minutes.
- Remove foil, sprinkle with remaining 1/3 cup mozzarella and 1 Tbs.
- Romano cheese, and bake, uncovered, 10 minutes more.
- Let stand 5 minutes, then unmold, and cut into wedges.
- Serve with warmed remaining tomato sauce on the side.
