Preparation time:

20 minutes

Total time:

45 minutes

Makes:

6 Servings

Photo by Roberto Caruso

Ingredients

• 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

Instructions

• 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)

calories

431

protein

23 g

carbohydrates

62 g

fat

11 g

fibre

8 g

sodium

824 mg