| Level: | Easy |
| Total: | 40 min |
| Prep: | 20 min |
| Cook: | 20 min |
| Yield: | 4 servings |
| Level: | Easy |
| Total: | 40 min |
| Prep: | 20 min |
| Cook: | 20 min |
| Yield: | 4 servings |
Ingredients
- 6 no-boil lasagna noodles
- 3 tablespoons extra-virgin olive oil, plus more for brushing
- 1 bunch Swiss chard, finely chopped, leaves and stems separated
- 4 cloves garlic, sliced
- 1 cup ricotta cheese
- 1/4 cup heavy cream
- 1 large egg
- 2 tablespoons grated parmesan cheese
- 2 tablespoons chopped fresh basil
- Kosher salt and freshly ground pepper
- 7 ounces asiago cheese, shredded (about 2 cups)
- 2 ounces fresh mozzarella cheese, shredded (about 1/4 cup)
Instructions
- Preheat the oven to 350 degrees F. Soak the lasagna noodles in a bowl of hot water until they begin to soften, about 10 minutes. Meanwhile, heat the olive oil in a large skillet over medium heat. Add the chard stems and garlic and cook until golden, about 4 minutes. Add the chard leaves and cook until wilted, about 3 more minutes.
- Mix the ricotta, cream, egg, parmesan, basil, 1/2 teaspoon salt, and pepper to taste in a small bowl.
- Brush a 2-quart baking dish with oil and add 3 noodles in a single layer. Top with half of the ricotta mixture, chard and asiago. Repeat with the remaining noodles, ricotta mixture, chard and asiago. Cover with foil and bake until the cheese melts, about 20 minutes. Remove the foil, sprinkle with mozzarella and bake until bubbly and golden, about 5 more minutes.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 796 |
| Total Fat | 50 g |
| Saturated Fat | 26 g |
| Carbohydrates | 39 g |
| Dietary Fiber | 3 g |
| Sugar | 4 g |
| Protein | 48 g |
| Cholesterol | 167 mg |
| Sodium | 1522 mg |
| Serving Size | 1 of 4 servings |
| Calories | 796 |
| Total Fat | 50 g |
| Saturated Fat | 26 g |
| Carbohydrates | 39 g |
| Dietary Fiber | 3 g |
| Sugar | 4 g |
| Protein | 48 g |
| Cholesterol | 167 mg |
| Sodium | 1522 mg |
Reviews
Great recipe! I did add italian sausage because my husband insisted on adding meat. Will be making again.
I love this recipe!! I am a real fan of Swiss chard and it gives this dish a very nice flavor. I added a small fennel bulb and a leek. Everyone loved
I will make again!!
I will make again!!
Delicious!
I was pleasantly surprised by this dish! VERY flavorful & VERY quick!
Only sub- I added onion and white wine to the chard sautée. Doesn’t make a lot like most lasagnes, so next time I will double everything, except the cheese. I will def make again!
Only sub- I added onion and white wine to the chard sautée. Doesn’t make a lot like most lasagnes, so next time I will double everything, except the cheese. I will def make again!
Very easy recipe and very tasty as well!
This was so easy and delicious! I added sautéed onion and used an Italian cheese blend instead of asiago. I also broiled at the end for an extra crispy top.
Fantastic recipe! Easy and delicious!
Wonderful!!! You could vary the cheeses according to your preferences. Of course you could use “regular” lasagna noodles even spinach if desired. We topped it with a little panko and paprika for crunch and color.
Great job incorporating swiss chard into lasagna, delicious. Will make again.
Good but not spectacular. I would have preferred it with a milder cheese. The only thing I tasted was the asiago cheese. That said, my anti-vegtable husband happily ate Swiss chard so I will keep this recipe and modify it more to our taste.