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.

Slice of gluten-free, vegetarian Swiss Chard Lasagna on a red plate.

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 yellow and red veins.

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.

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 its texture, which is somewhere between spinach and kale. When cooked, the leaves wilt nicely, but they don't shrink as much as spinach, and they stay intact. (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.

Ingredient Notes

Swiss chard - Look for big, sturdy leaves without tears or wilted edges, since we're using them as noodles. Rainbow, red, or green chard all work. We use the stems too, so don't toss them!
Crimini mushrooms - They give the filling a hearty, meaty texture.
potatoes - I use White Rose Potatoes. They add heartiness and help make this a satisfying main course. You can also use Yukon Gold or Russet potatoes.
onion and garlic - These are the foundation of the vegetable filling.
cinnamon and cayenne - These warm spices are unexpected, and the cayenne adds a little heat, giving the tomato sauce depth
red wine - We use the wine to deglaze the pan, and it adds richness to the sauce. Substitution: vegetable stock.
crushed tomatoes - A 28-ounce can makes a thick, rich sauce once it simmers. Be sure to use good quality tomatoes. Ciao, Mutti, Carmelina, Fontanella, La Doria, and certified San Marzano DOP tomatoes are all great choices.
Ricotta cheese - This is mixed with egg, fresh basil, and lemon zest and juice, so the cheese layers are bright and fresh, not heavy.
Mozzarella cheese - The mozzarella is for a classic melty, golden top.

How to Make it

- 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.)

Chard leaves whole, with finely chopped rainbow stems.

- 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. Then 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.

Chopped Swiss chard stems in a skillet being cooked.

- 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.

- 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 baking pan. Now place 2 of the chard leaves on top. You can tear them a bit, and use bits from the other leaves if necessary, to cover the surface. Cover the leaves with about half of the remaining vegetables, followed by a 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.)

Red sauce with a layer of big chard leaves over it in a casserole dish.

Sauce with a layer of big chard leaves over it, coated with a thick layer of grated mozzarella cheese, in a casserole dish.

- Repeat the layers once more: 2 chard leaves, the rest of the vegetables, another third of the cheese mixture, and another third of the Mozzarella. Then finish with a final layer of chard leaves, topped with the remaining cheese mixture and Mozzarella.

Thick layer of grated mozzarella cheese in a casserole dish being covered with big Swiss chard leaves.

- 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.

Make Ahead and Storage

This lasagna is a great one to make ahead, especially since it needs to rest for about an hour before serving.

Assemble now, bake later. Assemble the lasagna up to a day ahead, cover it tightly, and refrigerate it unbaked. Take it out of the fridge about 30 minutes before you're ready to bake it, and give it a little extra time in the oven if it's still cold in the center.
Refrigerator. Once baked and cooled, cover it tightly with plastic wrap or foil, and store it in the refrigerator for up to about four days. Reheat it in a 375°F oven just until it's hot.

Variations

Other greens. Collard greens are sturdy enough to use as "noodles," too. Trim the thick part of the stem so they lie flat.
Different vegetables. Swap the mushrooms for diced zucchini, or use sweet potatoes in place of the White Rose potatoes.
Spicy version. Use the full ¼ teaspoon of cayenne, or add a pinch of red pepper flakes to the sauce.
Other cheeses. Fontina and/or provolone would both be delicious.

Slice of vegetarian Swiss chard lasagna on a purple plate.

Serving Suggestions

This lasagna is hearty and comforting, so I like something fresh and bright on the side like a salad or simple vegetable dish. Below are a few delicious ideas.

It's also a wonderful vegetarian main course for Thanksgiving.

More Must-Try Lasagna Recipes

I hope this becomes one of many Swiss chard recipes you enjoy!

Swiss Chard Lasagna (Gluten-Free & Vegetarian)

Valentina K. Wein

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.

5 from 10 votes

Prep Time 45

Cook Time 45

Cooling Time 2

Total Time 3 30

Course Dinner

Cuisine American

Servings

Calories 334 kcal

Equipment

9 x 13 baking dish

Ingredients

6 large Swiss chard leaves, washed and dried
olive oil for the pan

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

Instructions

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. Then 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.

Assembly

Add a thin layer of the vegetable mixture to a 9 x 13 x 3-inch baking dish. Now place 2 of the chard leaves on top. You can tear them a bit, and use bits from the other leaves if necessary, to cover the surface. Cover the leaves with about half of the remaining vegetables, followed by a 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.

NOTES

The chard “noodles”: Choose big, sturdy leaves without tears. If a leaf doesn’t cover the pan, tear it and patch in pieces from the other leaves.

Naturally gluten-free: The Swiss chard leaves replace the pasta, so there are no noodles to swap.

Potatoes: White Rose are my favorite, but Yukon Gold or Russet potatoes work, too.

Red wine substitution: Use vegetable stock.

Spice level: Start with ⅛ teaspoon of cayenne if you’re sensitive to heat, or use the full ¼ teaspoon for more of a kick.

Make ahead: Assemble the lasagna up to a day ahead, cover tightly, and refrigerate it unbaked. Take it out of the fridge about 30 minutes before baking.

Leftovers: Once baked and cooled, cover tightly and refrigerate for up to about 4 days. Reheat in a 375°F oven until hot.

Don’t skip the rest: Letting the lasagna sit for about an hour helps it set, so the slices hold their shape.

Nutritional information is automatically calculated, so it should only be used as an estimate.

NUTRITION

Keywords lasagna for vegetarians, gluten-free lasagna recipes

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Comments

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