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Gluten-Free Lasagna with Swiss Chard

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 lasagna for vegetarians, gluten-free lasagna recipes
Prep Time 45 minutes
Cook Time 45 minutes
Cooling Time 2 hours
Total Time 3 hours 30 minutes
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
  • 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

Instructions

  1. 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

  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. 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.

  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.