Chard and eggplant lasagna

I wanted to make a veggie pie with Clagett Farm's chard, but since Helen C. is not a fan of eggs, I decided to made these instead. I had less eggplants and chard on hand than the recipe called for so my stuff to noodle ratio was a bit off, but this lasagna still turned out well. Without a heavy-handed portion of meat and cheese, it was light but filling.





The recipe is a bit labor intensive and generates quite a few dirty dishes since the veggies have to be cooked separately before being assembled in the dish itself. But given its deliciousness factor and large serving size, it is totally worth the effort!