Fresh veggie lasagna

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

0 Premium content image

( 122 ratings )

Preparation time:
20 minutes
Total time:
45 minutes
6 Servings

Photo by Roberto Caruso


  • 475 g tub extra-smooth ricotta, about 2 cups
  • 540 mL can navy beans, drained and rinsed
  • 1 tbsp lemon zest
  • 1/4 tsp hot-red-chili flakes
  • 796 mL can crushed tomatoes
  • 1/4 cup water
  • 2 garlic cloves, minced
  • 1/2 tsp salt
  • 360 g pkg fresh lasagna sheets
  • 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.

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.

Nutrition (per Serving)

23 g
62 g
11 g
824 mg

Leave a comment

Your email address will not be published. Required fields are marked *