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Swiss Chard & Mushroom Lasagna

  • 1 .5 lbs Swiss Chard, chopped coarsely
  • 5 Tbs olive oil
  • 1 large white onion, chopped coarsely
  • 2.5 C sliced baby bella   mushrooms
  • 1 clove garlic, minced or 1 Tbs chopped garlic scape
  • 1 egg
  • 32 oz low fat ricotta cheese
  • 2 tsp fresh thyme
  • 1 C fresh basil leaves
  • Salt & freshly ground pepper
  • 16 lasagna noodles
  • 3.5 C homemade or prepared tomato sauce


1. Preheat the oven to 350F. Boil the chard in salted water for 15-20 mins., until tender. Drain. Pour 3 Tbsp of the olive oil into a large skillet and sauté the onion over medium heat for 2-3 mins., until golden. Mix the chard and onions together and set aside.  

2. Pour the remaining 2 Tbsp of oil into a nonstick saucepan (we use cast iron for everything) and add the mushrooms and garlic. Sauté over medium-low heat for 2-3 mins.

 3. Beat the egg in a deep bowl, add the ricotta, thyme, basil, and salt and pepper, and mix well. Add the mushrooms and mix well.

 4. Boil the lasagna noodles in salted water for about 2 mins, max.(they must be al dente). Drain. (We usually skip this step. The noodles cook well enough without it and I prefer al dente noodles instead of mush :) )

 5. Pour 1.5 cups of tomato sauce into the bottom of a 9 in square baking dish (we always use 13x9 and use thinner layers and extra sauce). Arrange 4 lasagna noodles over the sauce. Top with a thin layer of the chard mixture and finish with a thin layer of the mushroom mixture. Top with 4 more noodles and 1 c of tomato sauce, and repeat the two-step procedure, ending with a layer of noodles and sauce. Cover with foil and bake for about 40 minutes. Remove the foil and continue baking for another 10-15 mins. Remove from the oven and serve hot. Enjoy!


This entry is related to the following products. Click on any of them for more information.
Garlic, Swiss Chard, Garlic Scape, Chard, Mushrooms,
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