Swiss Chard Lasagna (Gluten-Free & Vegetarian)

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

5 from 10 votes

Swiss Chard Lasagna (Gluten-Free & Vegetarian)

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.

Prep Time45

Cook Time45

Cooling Time2

Total Time3 30

Course: Dinner

Cuisine: American

Keyword: lasagna for vegetarians, gluten-free lasagna recipes

Servings:

Calories: 334kcal

Author: Valentina K. Wein

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

US Customary - Metric

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