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Swiss Chard Lasagna Recipe

Swiss Chard Lasagna

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Average Rating:

Total Reviews: 10

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  • 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.

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  • on February 07, 2012

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    Great job incorporating swiss chard into lasagna, delicious. Will make again.

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  • 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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  • on January 09, 2012

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    I really love this recipe!!!! I never cared for regular lasagna because of the mess it makes and all of the sauce. This recipe was absolutely fantastic!!!

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  • on October 01, 2011

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    OH! What a pleasant suprise! This recipe was all new to me. I've never had Swiss Chard, and I had never made a white sauce based lasagna. And I have never served an entirely vegetarian dinner to my family. Delicious! Swiss Chard, to me, tastes like a combination of a mild spinach and celery. I really liked it. Fortunately for us, we live close to a Farmer's Market that boasts of their cheese selections and were able to get the Asiago at a fairly decent price, in what turned out to the the exact amount we needed. I did substitute the mozarella, which I am not fond of, for provel. I will definitely make this again. Even my kids liked it. By using the no boil noodles, it really was not hard to make either. I hope you enjoy it as much as we did!

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  • on May 10, 2011

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    Delicious! I was wary about it while putting it together (didn't know how the stalks would taste, the "no boil" noodles seemed strange, didn't seem like enough flavor but it came out great. The only thing I changed was I added some salt and pepper to the swiss chard while it was cooking down. Also like that its a compact size, not a huge lasagna, great because there is just two of us for dinner. Will definitely make again without any additions or substitutions.

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  • on August 24, 2010

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    I added mild italian sausage, used low fat ricotta, milk in place of the cream and about 3/4 of the asiago it called for. Everyone really liked it. However next time I would use a spicier meat and we thought roasted red peppers and sauteed onions & mushrooms would be a good addition. It's a good base for getting creative.

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  • on August 23, 2010

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    I only attempted this recipe because I had a cup of ricotta cheese that I didn't know what to do with...The grocery store didn't have any swiss card so I substituted spinach. I made this a couple days before I baked it. I also left it in the oven longer than 20 minutes. I let it bake about 45 minutes...then uncovered and let brown on top. My husband and I both thought this dish was incredible!

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  • on February 24, 2010

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    I LOVE SWISS CHARD AND WHO DOESNT LIKE ASIAGO CHEESE......CAME OUT DELISH.........I AM SURE U CAN DO SO MUCH MORE WITH THIS DISH BY ADDING SAUSAGE ETC..... I WONDER IF U CAN MAKE THIS DISH MORE HEALTHY? TO ME IT WAS GREAT AS A SIDE DISH...BUT CAN BE A MAIN MEAL(A VERY FATTENING MAIN MEAL ENJOY

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  • on February 19, 2010

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    Yep!

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