Cooking On The Weekends

Home » Comforting Savory Recipes » Swiss Chard Lasagna Recipe

Swiss Chard Lasagna Recipe

By 43 Comments

Jump to Recipe

This Swiss Chard Lasagna recipe is gluten-free, vegetarian, super hearty, and oh-so-delicious! You’ll be surprised as to what’s creating the layers in this twist on a classic.  Slice of gluten-free, vegetarian Swiss Chard Lasagna on a red plate.

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.

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.

Yellow and red rainbow Swiss chard leaves.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.

Rainbow Swiss chard leaves with light coming through them.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!

Chopped Swiss chard stems and whole leaves.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 vegetarian lasagna.

This Swiss Chard Lasagna is unique and deliciously perfect for a casual dinner party.Cast iron skillet with chopped Swiss chard sauteeing.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 Swiss Chard Lasagna 

First a thin layer of the vegetable filling, followed by an even layer of the large, Swiss chard leaves.Baking dish with a layer of rainbow swiss chard.Next a lemony-basil ricotta cheese layer followed by finely grated mozzarella cheese.Baking dish with a layer of finely grated white cheese.Another layer of the Swiss chard leaves, and then repeat the whole process.One large Swiss chard leaf over finely grated white cheese in a baking dish.Enjoy every last bite of Gluten-Free Vegetarian Swiss Chard Lasagna!

One slice of gluten-free, vegetarian Swiss Chard Lasagna on a purple plate.I hope this becomes one of many Swiss chard recipe you enjoy!

Here is another super tasty, unique gluten-free lasagna for your non-vegetarian friends . . . . .
Spiced Chicken Butternut Squash Lasagna Recipe

5 from 10 votes
Print
Swiss Chard Lasagna Recipe
Prep Time
45 mins
Cook Time
45 mins
Cooling Time
2 hrs
Total Time
3 hrs 30 mins
 

This Swiss Chard Lasagna recipe is gluten-free, vegetarian, super hearty, and oh-so-delicious! You'll be surprised as to what's creating the layers in this twist on a classic. 

Course: Dinner
Cuisine: American
Keyword: gluten-free lasagna recipes, lasagna for vegetarians
Servings: 10
Calories: 269 kcal
Author: Valentina K. Wein
Ingredients
  • 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
  • 3/4 pound White Rose potatoes, washed and dried, cut into bite-sized, thin slices
  • 6 Swiss chard stems, thinly sliced (from above leaves)
  • 1 teaspoon ground cinnamon
  • 1/8 to 1/4 teaspoon ground cayenne pepper
  • 1/2 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,
  • 1/2 cup fresh basil leaves, washed and dried, roughly chopped
  • 2 tablespoons fresh lemon zest
  • 2 tablespoons fresh lemon juice
  • 1/2 teaspoon salt and a few turns of black pepper
  • 2 cups grated Mozzarella cheese
  • olive oil for the pan
Instructions

  1. Cut the leaves away from the center stems of the chard leaves. Thinly slice the stems and set both aside.

For the vegetable filling

  1. 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.

  2. Add the mushrooms and cook until they are nicely browned, about 10 minutes. Then add the potatoes and cook just until tender, about 7 minutes or so.
  3. Cook all of this until everything is well combined and tender, and the bottom of the pan is becoming brown.

  4. 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.)

  5. Add the brown sugar and season generously to taste with salt and pepper.
For the cheese mixture

  1. 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.

  2. Adjust a rack to the center of the oven and preheat it to 350°F.

Assembly

  1. 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.)

  2. Repeat the above, and then add a final layer of the chard leaves and the remaining third of the cheese mixture and Mozzarella.

  3. 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!)

  4. Let the lasagna sit for about an hour before serving.

Cooking On The Weekends is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. 


You may also like...

Subscribe to Cooking On The Weekends so you don’t miss any new, mouth-watering recipes!

Comments

  2. San Miguel Produce says

    Valentina,
    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

    Reply

  5. Lise Selznick says

    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!!!
    xoxLise

    Reply

  7. Gordon says

    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.

    thank you
    Gordon

    Reply

    • valentina says

      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. 🙂

      Reply

    • valentina says

      Thank you so much, Marsha! Next week I’m sharing another similar, but totally different GF lasagna. Stay tuned. 🙂

      Reply

    • valentina says

      Thanks David. Well, I don’t know about better, spinach would be delicious too! I’ll have to do that next time. 🙂

      Reply

  13. David @ Spiced says

    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!

    Reply

    • valentina says

      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! 🙂

      Reply

  16. camila says

    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!

    Reply

  19. Tina says

    Swiss chard grows great in my garden. I am always on the lookout for chard recipes. Saving this for later, thanks so much.

    Reply

  20. Caroline says

    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.

    Reply

  21. Laura says

    This recipe is delicious! The different veggies combined with the other bright flavors makes it something I will make again and again!

    Reply

  22. Elizabeth Chloe says

    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!

    Reply

    • valentina says

      I hope you love it, Elizabeth. Thank you! It is pretty, I might even put some with the colorful stems in a vase!

      Reply

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Subscribe to Cooking On The Weekends so you don’t miss any new, mouth-watering recipes!

You have Successfully Subscribed!