extra-smooth ricotta, about 2 cups
navy beans, drained and rinsed
garlic cloves, minced
fresh lasagna sheets
shredded red swiss chard, leaves only, about 1 small bunch
- Preheat oven to 450F. Stir ricotta with beans, lemon zest and chili flakes in a large bowl. Combine tomatoes with water, garlic and salt in a medium bowl.
- Spread 1 cup of tomato mixture on bottom of a 9 × 13-in. baking dish. Lay 2 sheets side by side overtop. They will not cover sauce completely. Spread half of ricotta mixture on sheets. Scatter half of chard overtop. Drizzle one-third of remaining sauce overtop. Repeat layering. Finish with lasagna sheets, then sauce. Cover baking dish with foil.
- Bake in centre of oven for 20 min. Remove foil and continue baking for 5 more min.
Protein 23 g
Carbohydrates 62 g
Fat 11 g
Fibre 8 g
Sodium 824 mg
The Burgundy region is known for its superb chardonnays, but there’s another white grape hidden in those vineyards. This light aligoté with its lemon-zesty acidity works wonders with lasagna. Our pick: Jaffelin Bourgogne Aligoté, France, $18.