Fresh veggie lasagna

Prep 20 min
Total 45 min
Makes 6 Servings

Nutritious and delicious with swiss chard, ricotta, navy beans and noodles.



475-g tub
extra-smooth ricotta, about 2 cups
540-mL can
navy beans, drained and rinsed
1 tbsp
796-mL can
crushed tomatoes
1/4 cup
garlic cloves, minced
1/2 tsp
360-g pkg
5 cups
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.


Calories 431
Protein 23 g
Carbohydrates 62 g
Fat 11 g
Fibre 8 g
Sodium 824 mg

Wine Pairings


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.

Issue: February 2013

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Photo credit: Fresh veggie lasagna recipe Photo by Roberto Caruso

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One comment on “Fresh veggie lasagna

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