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Chard and Smoked Bacon Open Lasagne with Basil Oil

April 1, 2013 By All That I'm Eating 28 Comments

I think everyone has a particular vegetable that they always end up cooking the same way. I simply couldn’t have another plate of steamed or stir fried chard so I put my thinking cap on and realised maybe chard isn’t the only vegetable I haven’t paid much attention to. Whenever I have leeks around they normally end up in a slow cooked pork stew; namely because I don’t really like leeks and I can’t taste them as much this way. Courgettes are another example (and I’m sure the bane of many vegetable gardeners’ lives) and they almost always end up as fritters. To avoid characterless chard this simple open lasagne is perfect.
chard and bacon lasagne

You will need (for two):
8-10 rashers smoked streaky bacon
1 head chard
2 large garlic cloves
250ml crème fraîche
Salt and pepper
3 sheets fresh lasagne
Small handful basil
Extra virgin olive oil
Small handful Parmesan

chard

Start by cutting the bacon into small strips and put into a frying pan with a little oil. Get the bacon frying while you prepare the chard. Strip the chard leaves away from the stalks and put in to two separate piles. Slice the chard stalks to roughly the same size as the bacon and shred the leaves.

When the bacon is turning golden brown add the chard stalks to the pan and fry for a few minutes until the stalks have softened. Crush in the garlic and then add the chard leaves. Fry for another minute or so until the leaves have started to wilt and then add the crème fraîche, plenty of pepper and a little salt. Keep cooking this, stirring occasionally, until you have a thick sauce.

chopped chard

While the sauce thickens get a pan of salted water on to boil.

Cut the lasagne sheets in to squares (you should get four squares from each) so you end up with twelve squares.

When the water is boiling add the squares of lasagne and cook for around three minutes or according to the packet. You want to add the lasagne in single layers so that they don’t stick together so you might need to do it in batches. Remove and keep warm when cooked.

Mash the basil in a pestle and mortar until it’s almost a paste then add some salt and pepper and drizzle in some olive oil until it’s about 50:50 basil to oil.

To assemble the dish put a square of lasagne on a plate then spoon the chard mix on top layering up and alternating between lasagne and chard. Finish by sprinkling over the Parmesan and basil oil.

chard and bacon lasagne
This is such a quick dinner to make but I think it looks like it takes an age. It is so full of flavour and different textures it’s a great way to use the chard. I’m sure this would work in a more traditional lasagne format but I like the openness of this pasta dish as I’ve never made anything like it before. Crème fraîche works particularly well with this as cream would be too heavy and the fragrant basil oil rounds it all off nicely. If only I could think of something like this for that pesky swede that has been hanging round at the back of the fridge.

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Filed Under: April, Bacon, Basil, Chard, Cheese, Dairy & Eggs, Dinner, Herbs, Meat & Fish, Pasta, Recipes By Month, Seasons, Spring, Vegetables Tagged With: Bacon, chard, dinner, pasta, recipe

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Comments

  1. AvatarMark Willis says

    April 1, 2013 at 15:36

    That looks amazingly yummy! And very “cheffy” too, despite your comment that it is quick to make. We don’t have Chard often in our house – I love it but my wife hates it. She says it tastes “bitter”, though I can’t see why…
    Re the swede – why not make a Cornish pasty? Or slice it thinly and cook it in a gratin with some potatoes and/or celeriac? I even love mashed boiled swede as long as it has loads of pepper on it.

    Reply
  2. AvatarKatherine - Real Food Runner says

    April 1, 2013 at 16:00

    what an interesting idea!

    https://therealfoodrunner.blogspot.com

    Reply
  3. AvatarElly McCausland says

    April 1, 2013 at 19:00

    That looks gorgeous! There are loads of great ways to cook Swiss chard if you own any of Ottolenghi’s books – he does great things with it, particularly an amazing split wheat, pomegranate molasses and chard stew in Jerusalem. But you’re right about always cooking some things the same way – I’m the same. Lovely recipe, really keen to try it!

    Reply
  4. AvatarBelinda says

    April 2, 2013 at 01:15

    Loving this – it’s so wonderfully plated.

    Reply
  5. AvatarJacqueline @Howtobeagourmand says

    April 2, 2013 at 03:59

    Really creative and inspired recipe Caroline – a little touch of genious with the basil oil.

    Reply
  6. AvatarMedeja says

    April 2, 2013 at 10:13

    Using chard in lasagna sounds unusual for me 🙂 But lasagna is such thing that you can combine things and get a delicious result!

    Reply
  7. AvatarNicole Waterman says

    April 2, 2013 at 13:45

    This looks delicious. I can’t wait to try it. Fab photos too. 🙂

    Nicole
    https://www.missfridaysfeast.blogspot.co.uk

    Reply
  8. AvatarAndrea Mynard says

    April 2, 2013 at 18:49

    This looks delicious and as it appears that if there’s pasta and parmesan involved, my 5 year old daughter forgets her aversion to greens, I reckon I’ll be giving this a try. I bet the bacon is fab with it too. Just had mashed swede with dinner – mashed and with bits of crispy bacon sprinkled over, so if you have any bacon left …

    Reply
  9. AvatarJ@feasttotheworld says

    April 2, 2013 at 19:56

    That looks delicious! I love chard and I like to treat it like water spinach, stir-fried with a spicy sambal sauce consist of chilli, garlic and the pungent shrimp paste. YUM!

    Reply
  10. AvatarNava Krishnan says

    April 3, 2013 at 00:31

    Nice, I think which veg that chard is after looking at the pictures. The outcome is good, adore the creamy touch and wonderful flavors.

    Reply
  11. AvatarLiz Berg says

    April 3, 2013 at 01:46

    Mmmmm…bacon and greens are such yummy additions to lasagna! And so pretty made individually~

    Reply
  12. AvatarAshley Bee says

    April 3, 2013 at 18:56

    I’m a big fan of swiss chard, AND veggies in lasagna 🙂

    Reply
  13. AvatarKathy Shea Mormino, The Chicken Chick says

    April 3, 2013 at 19:20

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    Reply
  14. AvatarNET-A-DRESSER says

    April 3, 2013 at 22:02

    Oh that looks so yummy!! xx

    Reply
  15. AvatarCass @foodmyfriend says

    April 3, 2013 at 23:18

    I LOVE open lasagne. This looks so incredible. I think if I took out the meat, it would still be amazing.

    Reply
  16. AvatarVelva says

    April 4, 2013 at 00:33

    Very nice way to enjoy chard! I only recently discovered chard when I realized it grows very well in the North Florida garden. Now, I am always looking for ways to enjoy it. Thanks for sharing.

    Velva

    Reply
  17. AvatarJuliana says

    April 4, 2013 at 03:18

    Beautiful presentation Caroline….I had open lasagna before in restaurants but never thought in making it at home…thanks for the recipe.
    Hope you are having a great week 🙂

    Reply
  18. Avatarbetsyb says

    April 4, 2013 at 15:19

    Well now, I was just wondering what to do with all the remaining chard in my garden and this dish looks like a perfect way to use it! I have pancetta, too, so what great timing this is. Thank you!

    Reply
  19. AvatarBeth says

    April 4, 2013 at 15:20

    One of the things I love best about food blogging is seeing what other people make. It helps me get out of my rut so much! Great idea with the chard.

    Reply
  20. AvatarNatalie G says

    April 4, 2013 at 15:28

    Yum this looks like a great lasagna recipe, perfect for the spring 🙂

    Reply
  21. AvatarAngie Schneider says

    April 4, 2013 at 15:53

    Chard in lasagne…I adore the healthy idea and it looks absolutely delicious.

    Reply
  22. Avatargrace says

    April 4, 2013 at 18:23

    characterless chard! say it ain’t so! i actually don’t eat a lot of the stuff, but i’m not sure i’ve seen it used in such an appetizing way–great dish!

    Reply
  23. AvatarJenn Kendall says

    April 5, 2013 at 02:49

    what a brilliant way to use chard! it really is a gorgeous dish, and sounds insanely delicious!

    Reply
  24. AvatarChristian Halfmann says

    April 5, 2013 at 16:08

    That looks really delicious. It should give me some ideas for eating soon …

    Reply
  25. AvatarLisa says

    April 8, 2013 at 04:47

    WOW..this lasagna looks positively dreamy! The way you plated it is the way lasagna is usually plated at 5-star restaurants..and this lasagna definitely belongs in a 5-star restaurant! I can almost taste the smoked bacon, chard and basil oil as I type this. Amazing creation, Caroline!

    Reply
  26. AvatarAmy says

    April 8, 2013 at 16:10

    This is such a beautiful dish. What a great way to change things up with your favorite ingredient. 🙂 I say these are way better than just stir fry or steam chard!

    Reply
  27. AvatarRebecca says

    April 10, 2013 at 11:11

    Wow this looks incredible I can’t wait to try and make this!! Great blog xx

    https://thiswomansstyle.com/

    Reply
  28. AvatarHannah@HomeBaked says

    April 16, 2013 at 12:58

    This looks amazing!
    I get a glut of courgettes every year but I’ve never made a fritter, although I relate to what you’re saying. It’s funny how we sometimes pick a single use for things that are actually really versatile.

    Reply

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All That I'm EatingWelcome to my site All That I’m Eating. You will find inventive recipes using seasonal and foraged ingredients as well as everyday easy meals and a few indulgent recipes too.

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