Mushroom and Swiss Chard Lasagna

READY IN: 1hr 20mins




  • 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.