Gourmet Recipes for One is a resource of simple, delicious recipes that focus on cooking for one. Single-serving recipes are featured as well as ideas and inspiration for achieving a well-balanced lifestyle.

swiss chard rollatini

3/4 cup homemade tomato sauce

3 whole-wheat lasagna noodles
1 tablespoon extra virgin olive oil
2 tablespoons finely minced onion
Salt, to taste
Freshly ground black pepper
1 small clove garlic, finely minced
1 cup swiss chard, stems removed and finely chopped (about 1 leaf)
3/8 cup ricotta cheese
1/4 cup freshly grated Parmigiano-Reggiano, divided
1 egg, beaten
Fresh mozzarella cheese, thinly sliced

1. Preheat oven to 425°F. Coat bottom of a baking dish with a thin layer of tomato sauce and set aside.
2. Bring a large pot of water to boil and add salt. Add pasta and cook for 7-10 minutes, until al dente. When pasta is done, drain and set aside.
3. In a medium sauté pan, heat oil over medium heat. Add onion and cook until softened, about 5 minutes. Season with salt and pepper. Add garlic and swiss chard and cook until swiss chard is wilted, about 5 minutes. Remove from heat and set aside to cool.
4. Meanwhile, in a medium bowl, combine ricotta cheese, half of Parmigiano-Reggiano and about 1/4 of egg (discard extra egg or save for later use). Season with salt and pepper. Stir in cooled swiss chard mixture until well combined. Place 1/3 of mixture on each noodle, spreading out from top to bottom, leaving 1/2-inch from top edge. Starting with end closest to you, gently roll up each noodle and place seam-side down in baking dish. Pour remaining tomato sauce over top of noodles, followed by sliced mozzarella cheese and remaining 2 tablespoons Parmigiano-Reggiano. Season with salt and pepper. Bake for 25-30 minutes, until cheese is melted and lightly golden brown.

Serves 1.


click here for my must have list of equipment
HOW TO VIDEOS | click here
IACP | International Association of Culinary Professionals Member
SEMAP - Local Food • Sustainable Farming
The Culinary Guild of New England
were to find us


Boston Globe Sunday Magazine

Edible South Shore, an Edible Communities Publication

South Coast Today

Global Burger Contest Winner at the MET Bar and Grill:
the Dublin Burger

Gourmet Recipes for One was recently named as one of the best consumer epicurean websites on Folio:’s list of 2010 Eddie and Ozzie Awards.