Prep 30 mins
Cook 50 mins
Boxes of oven-ready lasagna may contain 12 or 16 noodles. For 12 noodles use 3 per layer, for 16 use 4. If Swiss Chard is unavailable, use a 16 oz. pkg of frozen spinach.
- 1 lb swiss chard, well rinsed
- 2 teaspoons olive oil
- 1 lb cremini mushroom, quartered
- 3 garlic cloves, minced
- 1⁄4 teaspoon crushed red pepper flakes
- 1 (26 ounce) jar marinara sauce
- salt and pepper
- 1 large egg
- 1 (15 ounce) container ricotta cheese
- 2⁄3 cup parmesan cheese, grated
- 1 (8 -9 ounce) packageoven-ready no-boil lasagna noodles
- 2 cups mozzarella cheese, grated
- Bring large pot of water to a boil. Remove stems from the Swiss chard leaves; cut stems into 1/2" lengths. Cut leaves into 1" strips. Add stems to boiling water, cover and cook 3 minutes. Add leaves, cover and cook another 3-4 minutes, until tender. Drain ad rinse under cool water; press out excess moisture.
- Heat oil in nonstick skillet over med-high heat. Add mushrooms, cook stirring occasionally, 3-5 minutes, until browned. Add garlic and crushed red pepper; cook, stirring about 10 seconds. Transfer to a bowl and stir in Swiss chard and 2 cups marinara sauce. Season with salt and pepper.
- Whisk together egg, ricotta, 1/3 cup Parmesan, salt and pepper in a bowl. Put 3-4 lasagna noodles in large bowl and cover with warm water; let soak.
- Preheat oven to 400°F.
- Spread about 1/2 cup marinara sauce in 9x13 baking dish coated with cooking spray. Place 3-4 dry noodles over sauce. Cover with 2/3 cup ricotta mixture. Top with 1 1/2 cups Swiss chard mixture. Sprinkle with 1/2 cup mozzarella. Repeat layering two times.
- Lift soaked noodles from water, pat dry and arrange on top, cover with remaining marinara sauce. Tightly cover pan with foil.
- Bake 35 minutes and uncover. Sprinkle with remaining Parmesan cheese and mozzarella. Bake uncovered, until noodles are tender, about 15 minutes.
- Let stand 5 minutes before serving.
- NOTE: Lasagna can be prepared ahead to step 7 and refrigerated up to 2 days.
So good! Hubby liked it so much. I made a few changes. I used boiled lasagna noodles (and not the no-cook). I cooked the mushrooms (sliced) and I added the chard when the mushrooms had cooked, and let them wilt. I made my own sauce. I used mixed cheese (Italian style) instead of mozzarela.
A definite make again!
Loved this! Highly recommend. Put half recipe in 8x8 pan for our dinner and lunch tomorrow, the other pan I froze. I sautéed mushrooms quite awhile and thoroughly dried noodles as I dislike it when the filling slips off. Next time, I will use the entire bunch of Swiss chard, and do as another reviewer- put chard on top of mushrooms to wilt. Save myself a dish to wash. Also, used black pepper instead of crushed red because grandkids are sensitive, and reduced amount by half. Thank you for sharing.
Excellent! My only changes were to chop the chard and blanche for only a minute or so. I also sautéed the baby bellas longer than called for till they were very tender. I also added a handful of chopped fresh basil to the ricotta mixture. This was delicious, and a great way to use up chard. I actually used a good bit more than the one pound of chard called for because I had a large bunch