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)
Directions
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.
Photograph by Antonis Achilleos
Photo: Swiss Chard Lasagna Recipe
















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By marshapage_5050338
Sault Sainte Ma...
on August 07, 2012
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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.
By reymic_12022830
Philadelphia, 78
on February 07, 2012
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Great job incorporating swiss chard into lasagna, delicious. Will make again.
By rlahman
on January 25, 2012
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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.
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