Rating: 4 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Dorothy Pinson created this recipe to use the chard growing abundantly in her vegetable garden. You can make the lasagna through step 4 up to 1 day ahead; cover and chill.

This Story Originally Appeared On sunset.com


Recipe Summary test

Makes 10 to 12 servings


Ingredient Checklist


Instructions Checklist
  • In a 5- to 6-quart pan over high heat, bring 3 quarts water to a boil. Add lasagna and cook, stirring occasionally to separate noodles, until barely tender to bite, about 10 minutes. Drain pasta, immerse in cold water until cool, and drain again. Cover loosely.

  • Meanwhile, rinse and drain chard. Trim and discard discolored stem ends. Thinly slice stems crosswise and coarsely chop leaves. In a 4- to 6-quart pan over high heat, bring about 1 cup water to a boil. Add chard, reduce heat, and simmer, stirring occasionally, until stems are tender-crisp to bite, 4 to 6 minutes. Drain, extracting as much water as possible with the back of a spoon. In a bowl, mix chard with ricotta; add salt and pepper to taste.

  • In the same pan over medium-high heat, stir onion and garlic in oil until limp, about 10 minutes. Add tomatoes, basil, and oregano; cover and simmer to blend flavors, about 15 minutes. Add salt and pepper to taste.

  • Cover bottom of a 9- by 13-inch baking dish with a third of the noodles, then half the chard mixture, spreading it level to edges of dish. Spoon a third of the tomato sauce over chard mixture and sprinkle with a third of the parmesan. Repeat layers of noodles, chard mixture, sauce, and cheese. Cover with remaining noodles, then remaining tomato sauce and cheese.

  • Bake in a 350° regular or convection oven until hot in the center and bubbling at edges, 25 to 30 minutes. Let stand 10 minutes before serving.

Nutrition Facts

194 calories; calories from fat 34%; protein 10g; fat 7.2g; saturated fat 3.7g; carbohydrates 23g; fiber 2.1g; sodium 437mg; cholesterol 18mg.