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Swiss Chard & Mushroom Lasagna

  • 1 .5 lbs Swiss Chard, chopped coarsely
  • 5 Tbs olive oil
  • 1 large white onion, chopped coarsely
  • 2.5 C sliced baby bella   mushrooms
  • 1 clove garlic, minced or 1 Tbs chopped garlic scape
  • 1 egg
  • 32 oz low fat ricotta cheese
  • 2 tsp fresh thyme
  • 1 C fresh basil leaves
  • Salt & freshly ground pepper
  • 16 lasagna noodles
  • 3.5 C homemade or prepared tomato sauce


1. Preheat the oven to 350F. Boil the chard in salted water for 15-20 mins., until tender. Drain. Pour 3 Tbsp of the olive oil into a large skillet and sauté the onion over medium heat for 2-3 mins., until golden. Mix the chard and onions together and set aside.  

2. Pour the remaining 2 Tbsp of oil into a nonstick saucepan (we use cast iron for everything) and add the mushrooms and garlic. Sauté over medium-low heat for 2-3 mins.

 3. Beat the egg in a deep bowl, add the ricotta, thyme, basil, and salt and pepper, and mix well. Add the mushrooms and mix well.

 4. Boil the lasagna noodles in salted water for about 2 mins, max.(they must be al dente). Drain. (We usually skip this step. The noodles cook well enough without it and I prefer al dente noodles instead of mush :) )

 5. Pour 1.5 cups of tomato sauce into the bottom of a 9 in square baking dish (we always use 13x9 and use thinner layers and extra sauce). Arrange 4 lasagna noodles over the sauce. Top with a thin layer of the chard mixture and finish with a thin layer of the mushroom mixture. Top with 4 more noodles and 1 c of tomato sauce, and repeat the two-step procedure, ending with a layer of noodles and sauce. Cover with foil and bake for about 40 minutes. Remove the foil and continue baking for another 10-15 mins. Remove from the oven and serve hot. Enjoy!


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