Continuing my tortilla/chard combination from last week is this Mexican lasagna. If you have tomato sauce on hand, it’s pretty fast going, and you don’t have to deal with cooking noodles. A spring form pan works best, as it is the same shape as a tortilla, though you could make this in an 8-inch x 8-inch pan, with some judicious cutting.

Of course, any greens will work here, the cooking time will vary is all.

1 T vegetable oil
1 bunch chard, stemmed, leaves and stems chopped, but kept separate
2 c chopped onion
1 T chopped garlic, or to taste
salt and pepper, to taste
2 1/2  c tomato sauce, divided
1 1/2 c basil leaves, coarsely chopped
9 6-inch corn tortillas, divided
2 c ricotta cheese, or cottage cheese, divided
1 c grated mozzarella cheese, or other cheese
1/4 c grated Parmesan, Romano, or Asiago cheese

1. Preheat oven to 375°F. Heat oil in a skillet over medium heat. Add onion and chard stems, and sauté, stirring frequently, for about 7 or 8 minutes. Add chopped chard leaves and garlic, stirring to combine. Turn down heat and cook until chard is tender, about 5 minutes. Remove from heat and season with salt and pepper.

2. Combine tomato sauce with the basil. Spread 1/2 c of this mixture over the bottom of a 10-inch spring form pan, or other, suitable pan. Arrange 3 tortillas in a single, slightly overlapping layer over the sauce.

3. Spread 1 c of the ricotta over the first layer of tortillas. Top with 1/2 c of the tomato sauce, half the chard-onion mixture, 1/3 c of the mozzarella, and a good sprinkle of Parmesan. Arrange 3 more tortillas over this. Layer 1/2 c of the tomato sauce, remaining cup of ricotta, remaining chard mixture, 1/3 c of the mozzarella, and another good sprinkling of Parmesan.

4. Place remaining tortillas on top. Spread remaining cup of tomato sauce over this. Reserve remaining mozzarella and Parmesan. Cover dish with foil and bake for 45 minutes. Remove foil, sprinkle with remaining mozzarella and Parmesan. Bake, uncovered another 10 minutes. Let stand 5 minutes, then unmold, if using the spring form, and cut into serving pieces.