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Gallery Swiss-Chard Lasagna Recipe Summary prep: 30 mins total: 1 hr 30 mins Servings: 4
Ingredients Ingredient Checklist 3 tablespoons extra-virgin olive oil 1 medium onion, coarsely chopped (about 2 cups) 1 pound Swiss chard, stems and leaves separated, thinly sliced Coarse salt 4 cloves garlic, minced (about 2 tablespoons) 1/2 teaspoon red-pepper flakes 1 can (28 ounces) whole peeled plum tomatoes with juices 8 no-boil lasagna noodles (9 ounces) 1 pound whole-milk mozzarella, shredded (about 4 cups)
Gallery Swiss-Chard Lasagna
Recipe Summary prep: 30 mins total: 1 hr 30 mins Servings: 4
Gallery
Swiss-Chard Lasagna
Swiss-Chard Lasagna
Swiss-Chard Lasagna
Recipe Summary prep: 30 mins total: 1 hr 30 mins Servings: 4
Recipe Summary
prep: 30 mins total: 1 hr 30 mins
Servings: 4
prep: 30 mins
total: 1 hr 30 mins
prep:
30 mins
total:
1 hr 30 mins
Servings: 4
4
Ingredients
Ingredients
- 3 tablespoons extra-virgin olive oil 1 medium onion, coarsely chopped (about 2 cups) 1 pound Swiss chard, stems and leaves separated, thinly sliced Coarse salt 4 cloves garlic, minced (about 2 tablespoons) 1/2 teaspoon red-pepper flakes 1 can (28 ounces) whole peeled plum tomatoes with juices 8 no-boil lasagna noodles (9 ounces) 1 pound whole-milk mozzarella, shredded (about 4 cups)
Directions
Preheat oven to 375 degrees. Heat a large skillet over medium-high heat. Add 2 tablespoons oil, onion, and chard stems. Cook, stirring occasionally, until soft, about 4 minutes. Stir in chard leaves, season with salt, and cook until tender, about 2 minutes. Transfer to a plate. Wipe skillet; return to medium-high heat. Add remaining 1 tablespoon oil, garlic, and pepper flakes. Cook until fragrant, about 30 seconds. Add tomatoes with juices and simmer, breaking into pieces, until thickened, about 3 minutes. Season with salt.
Spread 1/2 cup tomato sauce in the bottom of an 8-inch square baking dish. Top with 2 lasagna noodles, 3/4 cup sauce, one-third of chard mixture, and 1 cup cheese. Repeat layering twice. Top with remaining noodles, sauce, and cheese. Loosely cover with parchment-lined foil. Bake 30 minutes. Uncover and bake until bubbly, about 15 minutes. Let cool 20 minutes, then slice and serve.
Reviews (4)
Add Rating & Review 5 Ratings 5 star values: 3 4 star values: 2 3 star values: 0 2 star values: 0 1 star values: 0
Reviews (4)
Add Rating & Review 5 Ratings 5 star values: 3 4 star values: 2 3 star values: 0 2 star values: 0 1 star values: 0
Add Rating & Review
5 Ratings 5 star values: 3 4 star values: 2 3 star values: 0 2 star values: 0 1 star values: 0
5 Ratings 5 star values: 3 4 star values: 2 3 star values: 0 2 star values: 0 1 star values: 0
5 Ratings 5 star values: 3 4 star values: 2 3 star values: 0 2 star values: 0 1 star values: 0
5 star values: 3 4 star values: 2 3 star values: 0 2 star values: 0 1 star values: 0
Martha Stewart Member Rating: Unrated 11/01/2019 Some canned tomatoes have thinner sauce. If the sauce is not thick enough after 3 minutes of cooking, stir it some more and continue cooking until it is thick enough not to make the recipe "soupy." The problem may have been made worse if the chard was not cooked enough to lose its water. It is a watery vegetable and has to be fairly soft to go into this lasagna. Martha Stewart Member Rating: Unrated 09/12/2015 Martha, you rock!! Made this for dinner. It was fabulous. Thanks for another wonderful recipe to add to my collection. Love ur website and appreciate your talent so much!!! Martha Stewart Member Rating: Unrated 11/08/2014 I followed the recipe exactly but couldn't get all of the ingredients to fit into an 8 x 8 dish. The taste was pretty good, but it was so soupy! I wouldn't make this recipe again. Martha Stewart Member Rating: Unrated 11/03/2014 This lasagna turned out to be so delicious! I used rainbow chard because they didn't have swiss chard at the store I went to and I used monterey jack cheese instead of mozzarella but I think that probably made it even better. I highly recommend this recipe. I didn't even care that it was vegetarian. I also loved how it only made about four portions because my husband and I can't finish a normal size lasagna ever. This recipe rocks!Martha Stewart Member
Rating: Unrated 11/01/2019
Some canned tomatoes have thinner sauce. If the sauce is not thick enough after 3 minutes of cooking, stir it some more and continue cooking until it is thick enough not to make the recipe “soupy.” The problem may have been made worse if the chard was not cooked enough to lose its water. It is a watery vegetable and has to be fairly soft to go into this lasagna.
Rating: Unrated
Rating: Unrated 09/12/2015
Martha, you rock!! Made this for dinner. It was fabulous. Thanks for another wonderful recipe to add to my collection. Love ur website and appreciate your talent so much!!!
Rating: Unrated 11/08/2014
I followed the recipe exactly but couldn’t get all of the ingredients to fit into an 8 x 8 dish. The taste was pretty good, but it was so soupy! I wouldn’t make this recipe again.
Rating: Unrated 11/03/2014
This lasagna turned out to be so delicious! I used rainbow chard because they didn’t have swiss chard at the store I went to and I used monterey jack cheese instead of mozzarella but I think that probably made it even better. I highly recommend this recipe. I didn’t even care that it was vegetarian. I also loved how it only made about four portions because my husband and I can’t finish a normal size lasagna ever. This recipe rocks!
All Reviews for Swiss-Chard Lasagna
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All Reviews for Swiss-Chard Lasagna
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
