Fresh veggie lasagna



20 min


45 min


6 Servings

Fresh veggie lasagna

Fresh veggie lasagna recipe Photo by Roberto Caruso

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 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.

How to make classic lasagna

Nutrition (per serving)

  • 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.