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
How to make classic lasagna
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.