This Gluten-Free Lasagna recipe with Swiss Chard is vegetarian, super hearty, and oh-so-delicious! You'll be surprised as to what's creating the layers in this twist on a classic.
What is Swiss Chard?
Swiss chard is a green leafy vegetable that's in the same family as beets and spinach.
Swiss chard recipes are a bit underrated. At least, it seems that way since we don't see too many of them.
In addition to its lovely flavor, I love Swiss chard because of it's texture, which is somewhere between spinach and kale. When cooked, the leaves wilt nicely, but they don't shrink as much as spinach and stay intact when cooked. (This is what makes it so perfect for this unique Gluten-Free Swiss Chard Lasagna recipe.)
The colors of the stems and veins vary and range from a golden yellow to red.
What Does Swiss Chard Taste Like?
The leaves of the chard have a flavor similar to beet greens and spinach, and are slightly bitter. When cooked, they become less bitter and subtly sweet.
The crunchy stems have a similar flavor and can also be eaten.
Coming from a family of gardeners, you'd think I'd have a green thumb. Well, I don't. My thumb, if you will, is somewhere between brown and olive green -- at best. 😉
Fortunately my family lives close by, and I have wonderful neighbors, who all have bright green thumbs, and they invite me in to "shop" in their yards.
I can get beautiful chard from my neighbor, Kaye of The Late Bloomer Show.
All of these gorgeous stalks practically make up a rainbow with their varying colors, and they all came from the same plant!
The leaves looked so fantastic that I didn't want to cut them. So naturally I used them in lieu of pasta in this gluten free lasagna.
This Gluten-Free Swiss Chard Lasagna is unique and deliciously perfect for a casual dinner party.And I have an extra treat for you.
Kaye interviewed my dad for her Tomato Story show a few years ago. In it, he talks all about growing tomatoes and you'll get to see his gorgeous tomato garden! He's the handsome guy who comes in at 3:35. 🙂
A sneak peak into the layering process for this Gluten-Free Vegetarian Swiss Chard Lasagna . . . .
How to Make it
First a thin layer of the vegetable filling, followed by an even layer of the large, Swiss chard leaves.Next a lemony-basil ricotta cheese layer followed by finely grated mozzarella cheese.Another layer of the Swiss chard leaves, and then repeat the whole process.Enjoy every last bite of Gluten-Free Vegetarian Swiss Chard Lasagna!
I hope this becomes one of many Swiss chard recipes you enjoy!
Here is another super tasty, unique gluten-free lasagna for your non-vegetarian friends . . . . .
Spiced Chicken Butternut Squash Lasagna Recipe
Gluten-Free Lasagna with Swiss Chard
- 6 large Swiss chard leaves, washed and dried
For the vegetable filling:
- 1 cup yellow onion, thinly sliced
- 2 tablespoons garlic, finely chopped
- 1 pound Crimini mushrooms, washed and dried, thinly sliced
- ¾ pound White Rose potatoes, washed and dried, cut into bite-sized, thin slices
- 6 Swiss chard stems, thinly sliced (from above leaves - you should have about 1 cup)
- 1 teaspoon ground cinnamon
- ⅛ to ¼ teaspoon ground cayenne pepper
- ½ cup red wine
- 1 (28-ounce) can crushed tomatoes
- 1 tablespoon plus 1 teaspoon brown sugar
- salt and freshly ground black pepper
For the cheese mixture:
- 4 cups skim Ricotta cheese
- 1 large egg,
- ½ cup fresh basil leaves, washed and dried, roughly chopped
- 2 tablespoons fresh lemon zest
- 2 tablespoons fresh lemon juice
- ½ teaspoon salt and a few turns of black pepper
- 2 cups grated Mozzarella cheese
- olive oil for the pan
- Cut the leaves away from the center stems of the chard leaves. Thinly slice the stems and set both aside. (You should have about 1 cup of the sliced stems.)
For the vegetable filling
- Coat the bottom of a large sauté pan with olive oil and place it over medium heat. Add the onion and garlic and cook, stirring often, until everything is beginning to brown, about 10 minutes. Than add the sliced chard stems and let them sauté for a couple of minutes, until they're a bit soft.
- Turn the heat up a bit and add the mushrooms and cook until they are nicely browned, about 10 minutes. If you think you will overcrowd your pan, add half, and then the second half a few minutes later. Then add the potatoes and cook just until tender, about 7 minutes or so.
- Cook all of this until everything is well combined and tender, and the bottom of the pan is becoming brown.
- Sprinkle the cinnamon and cayenne over the vegetables and add the wine. Use a flat-bottomed deglazing spatula to scrape the bottom of the pan. Cook until most of the wine has been cooked off. Then add the tomatoes. Turn the heat to low and let this simmer for about 15 minutes. (It will reduce a bit and become thicker.)
- Add the brown sugar and season generously to taste with salt and pepper.
For the cheese mixture
- While the vegetable mixture is simmering, in a large mixing bowl, combine the Ricotta, egg, basil, lemon zest, lemon juice, salt and pepper. Mix until all of the ingredients are well blended.
- Adjust a rack to the center of the oven and preheat it to 350°F.
- Add a thin layer of the vegetable mixture to a 9 X 13 X 3-inch, rectangular baking pan. Now place 2 of the chard leaves on top. You can tear them a bit, and use bits form the other leaves if necessary, to cover the surface. Cover the leaves with about half of the remaining vegetables, followed by layer of about a third of the cheese mixture. Sprinkle with a third of the Mozzarella. (Each layer should cover the one below it completely.)
- Repeat the above, and then add a final layer of the chard leaves and the remaining third of the cheese mixture and Mozzarella.
- Bake in the preheated 350°F oven until the lasagna is sizzling and golden brown on top, about 30 minutes. If it's done cooking, but the top hasn't browned, you can place the pan under the broiler for about 30 seconds or so. (Watch it carefully if you do this -- don't let it go too long!)
- Let the lasagna sit for about an hour before serving.
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This looks great. I will be trying it!
San Miguel Produce
That is a genius idea to use chard leaves instead of pasta sheets. We're going to share this on our Facebook and Twitter so everyone can see how you did it!
--Your friendly Southern California farmers at San Miguel Produce
Thank you! I'm a big San Miguel fan. 🙂
Thank you, Valentina! This looks divine, and I simply must try it before my chard is done! - Kaye
Thank you, Kaye for the gorgeous produce! 🙂
Wow, I love this! So unique and G-F-good!
I love your receipes and love what you make. You are really my food hero and I hope
to make a lot more dishes that you send our way ;0
Hope you are your family are well and happy!!!
Lise, thank you so much for the sweet comment. xo
I'm making it tonght, V!
I hope you enjoy, Colette. Thank you! xo
I showed this to my wife we are going to give it a shot. I have rain bow chard in my garden. I'll try it your way and later with meat and tell how that goes too.
Thanks so much, Gordon. I hope you and your wife enjoy it! How great that you have the chard in your garden -- It's so gorgeous that I almost just wanted to put it in a vase. 🙂
What a scrumptious vegetarian recipe! A great recipe to showcase the charming rainbow chard!
This is so incredibly delicious! Making it tonight actually.
What a fab veggie recipe, really love the sound of it and the fact that it's super healthy, will definitely by trying!
Thank you, Jen. Hope you enjoy!
Fabulous dish! Wonderful way to make lasagne for gluten intolerant folks.
Thank you so much, Marsha! Next week I'm sharing another similar, but totally different GF lasagna. Stay tuned. 🙂
We’ve used large spinach leaves (and also thin eggplant slices) but I think chard would definitely be better!
Thanks David. Well, I don't know about better, spinach would be delicious too! I'll have to do that next time. 🙂
David @ Spiced
What a fun recipe! We do like to plant a garden here every year, but I've never tried growing Swiss chard. Maybe I'll try that next year! This lasagna looks and sounds delicious, and it would be a perfect comfort food for these early fall days. Yum!
Thanks, David. Yes, perfect to welcome fall. 🙂 Enjoy and happy fall!
This looks so good that I think my kids will eat it Ha Ha. I have been looking for a good lasagna.
I will say I had high hopes for this one with my boys (12 & 14), the 12 yr old LOVED it, and the 14 yr old not so much. 🙂 Thanks for stopping by! 🙂
Swooning over that cheesy goodness!
Thanks, Linda. Hope you try it!
Yummy! I am mostly a vegetarian, I eat fish about twice a month or so. So recipes like this really make my heart happy!!! Thanks for the great inspo! thumbs up!
Here's to a happy heart Camila. 🙂 Thank YOU!
Shashi at SavorySpin
Lasagna with delicious veggies stuffed into it - yes puhleeze, I will have seconds! This looks wonderful!
Thanks so much Shashi!
What an amazing use of so many veggies! This looks heavenly!
Thanks, Katie! 🙂
Swiss chard grows great in my garden. I am always on the lookout for chard recipes. Saving this for later, thanks so much.
Thank you, Tina. How wonderful to have a vegetable garden, on with Swiss chard, no less. 🙂
I agree Swiss chard is definitely a bit under-used. I have a few recipes I like to make with it but always good to have some more. This is a fun idea to use the leaves instead of pasta.
Thanks, Caroline. I hope you give it a try. 🙂
This recipe is delicious! The different veggies combined with the other bright flavors makes it something I will make again and again!
Thanks so much, Laura! 😀
You're right, we don't see many swiss chard recipes - which is such a shame because it's so pretty! I absolutely love the sound of this recipe! I'm trying to eat more vegetarian meals these days and this one is definitely going on the list!
I hope you love it, Elizabeth. Thank you! It is pretty, I might even put some with the colorful stems in a vase!
What an awesome idea for lasagna. I love swiss chard so it may be my new favorite way of eating lasagna 🙂
Yay! Thank you and enjoy!