Lasagne With Eggplant And Chard

• 1 box no boil lasagna
• 1 jar tomato sauce
• 2 lbs eggplant, sliced 1/4"
• 2 T olive oil
• 2 T butter
• 1 onion, diced
• 6 cloves garlic
• 2 lbs green chard, stemmed
• 1/2 cup dry white wine
• 1.5 cup ricotta
• 1 egg
• 1 cup grated pecorino Romano
• 12 oz sliced fresh mozzarella

1. Preheat oven to 400. Arrange the eggplant on baking sheet, brushing both sides with oil. Bake eggplant, turning once, about 30 minutes. Coarsely chop.
2. Heat 2 T oil and the butter in a large skillet. Add onion and garlic and cook for about 3 min. Add the chard, sprinkle with salt, and cook until wilted. Add the wine, cover, and cook until chard is tender, about 10 min. Turn the mixture out and roughly chop. Mix together the ricotta, 1/3 cup water, and egg. Stir in the chard and season the mixture.
3. Oil a 9 x 12. Make a thin layer of tomato sauce on the bottom, put down a layer of pasta. Add a quarter of the eggplant, mozzerella, grated cheese, and ricotta mixture. Repeat 3 more layers. End with the last layer of pasta and the remaining sauce.
4. Bake according to the pasta instructions.

boil lasagna, tomato sauce, eggplant, olive oil, t, onion, garlic, green chard, white wine, ricotta, egg, romano, mozzarella

Taken from www.epicurious.com/recipes/member/views/lasagne-with-eggplant-and-chard-50115333 (may not work)