The white lasagna with chard, ham, and cheese is delicious, easy to prepare, and ideal for Easter lunch and why not for the Easter Monday picnic as many of us like to bring warm dishes to enjoy outdoors.
I made it the other day thinking of Easter, so after it cooled down, I froze it so that on Easter day I just need to take it out of the freezer and heat it in the oven, and it will be even better.
As we all know, on Easter lasagna dominates the table along with cannelloni. Below I leave you some tempting ideas to try, and then right after the photo, we’ll see how to prepare the white lasagna with chard, ham, and cheese!!
- Difficulty: Easy
- Cost: Economical
- Preparation time: 30 Minutes
- Portions: 4 people
- Cooking methods: Oven, Electric Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for White Lasagna with Chard, Ham, and Cheese
- 1.1 lbs egg pasta, dry (I use fresh)
- 5 bunches Swiss Chard (or chard or rib)
- 7 oz fresh cheese (Asiago, Latteria)
- 3.5 oz grated Parmesan cheese (grated)
- 8.8 oz cooked ham (thick slices)
- 0.85 cup fresh liquid cream
- 4 tbsps extra virgin olive oil
- 1 tsp nutmeg (grated)
- to taste salt
- 1 pinch black pepper
Preparation of White Lasagna with Chard and Cheese
To prepare the white lasagna with chard, ham, and cheese, first make the egg pasta following my recipe HERE.
If you don’t have time, you can use ready-made dry pasta if you like.
If using fresh pasta, let it rest in the fridge for at least 30 minutes, then prepare the filling.
Clean the Swiss chard or rib by cutting off the stem. I only use the green leaves and boil the stems for salad, so wash the leaves and cook them in a pot without adding more water for 7-8 minutes until they become tender.
Drain them, let them cool, and squeeze them very well.
Chop the chard very finely once cold and sauté it in a pan with a drizzle of extra virgin olive oil. Season with salt, pepper, and a pinch of nutmeg.
Meanwhile, chop the cooked ham into small pieces and mix it with the chard.
When the chard is barely warm, add the grated Parmesan cheese and the fresh liquid cream, then mix well.
Chop the cheese into small pieces and heat a pot of lightly salted water to cook the sheets.
Take the egg pasta out of the fridge, roll it out into a thin sheet (if you have a pasta machine, use it).
Cut strips of egg pasta as large as the baking dish you intend to use.
Then cook each sheet for 1 minute in boiling water, drain them on a clean and dry cloth.
At this point, everything is ready to prepare the white lasagna with chard, ham, and cheese.
Preheat the oven to 428°F, drizzle a bit of olive oil on the baking dish, and lay a sheet of pasta on the bottom.
Cover with plenty of chard and ham filling, sprinkle with small pieces of fresh cheese.
Cover with the second sheet, more filling and cheese, and continue like this until all ingredients are used.
Finish with a sheet of egg pasta, some cheese pieces, and a few pats of butter.
Bake now in the center rack of your oven for at least 35 minutes, ensuring it doesn’t burn on top.
I usually cover the baking dish with aluminum foil halfway through so it browns on top first and finishes cooking well covered.
When the white lasagna with chard and ham is ready, take it out, let it rest for at least 10 minutes before serving.
Wait, before you go, here is my FACEBOOK PAGE if you want to be updated daily with my recipe.
How to store White Lasagna with Chard, Ham, and Cheese
The white lasagna with chard, ham, and cheese is excellent even after 2 days; keep it in the refrigerator in an airtight container.
You can freeze the white lasagna with chard and ham once cooked and cooled
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