Mushroom and Swiss Chard Lasagna
Indulge in the hearty, veggie-packed comfort of Mushroom and Swiss Chard Lasagna, a luscious spin on the classic Italian favorite. Layered with tender lasagna noodles, earthy baby bella mushrooms, and nutrient-rich Swiss chard, this dish brings together wholesome, savory flavors in every bite. Creamy ricotta and freshly grated Parmesan are infused with a hint of garlic and herbs, while a simple homemade tomato sauce ties it all together. Gooey melted mozzarella crowns the top for the perfect golden finish. With a balance of rich textures and vibrant ingredients, this vegetarian lasagna delivers supreme satisfaction for family dinners or crowd-pleasing gatherings. Ready in just 90 minutes, it’s a comforting yet gourmet dish you'll want to add to your repertoire.
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Recipe Information
Ingredients
- 12 sheets Lasagna noodles
- 3 tablespoons Olive oil
- 16 ounces Baby bella mushrooms
- 1 bunch Swiss chard
- 16 ounces Ricotta cheese
- 1 cup Parmesan cheese, grated
- 2 cups Shredded mozzarella cheese
- 1 large Egg
- 3 cloves Garlic cloves, minced
- 28 ounces Crushed tomatoes
- 1 teaspoon Dried oregano
- 1 teaspoon Dried thyme
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13 inch lasagna baking dish and set aside.
Cook the lasagna noodles according to the package instructions. Drain and set aside on a flat surface to prevent sticking.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 1 minute, until fragrant.
Add the sliced baby bella mushrooms to the skillet and cook for 8-10 minutes, stirring occasionally, until the mushrooms release their moisture and brown slightly.
While the mushrooms are cooking, roughly chop the Swiss chard, discarding the thick stems. Add the Swiss chard to the skillet with the mushrooms and cook for 3-5 minutes, until wilted. Transfer the mixture to a bowl and set aside.
In a medium mixing bowl, combine the ricotta cheese, grated Parmesan cheese, egg, salt, and black pepper. Mix until smooth and well incorporated.
In the same skillet (wiped clean), heat 1 tablespoon of olive oil and add the crushed tomatoes, oregano, and thyme. Simmer for 10 minutes to create a simple tomato sauce.
Spread a thin layer of the tomato sauce on the bottom of the prepared baking dish. Lay down 3 lasagna noodles to form the base layer.
Spread 1/3 of the ricotta mixture over the noodles, followed by 1/3 of the mushroom and Swiss chard mixture. Sprinkle 1/3 cup of shredded mozzarella on top, then spoon over 1/4 of the tomato sauce.
Repeat the layering process (noodles, ricotta, mushroom mixture, mozzarella, and sauce) two more times.
For the final layer, add 3 lasagna noodles, the remaining tomato sauce, and top with the remaining mozzarella cheese.
Cover the baking dish with foil and bake for 40 minutes. Then, remove the foil and bake for an additional 20 minutes, or until the cheese is bubbly and golden brown.
Remove the lasagna from the oven and let it sit for 10 minutes before slicing and serving.
Nutrition Facts
Calories |
4900 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 185.4 g | 238% | |
| Saturated Fat | 83.5 g | 418% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 738 mg | 246% | |
| Sodium | 6291 mg | 274% | |
| Total Carbohydrate | 602.7 g | 219% | |
| Dietary Fiber | 42.6 g | 152% | |
| Total Sugars | 59.4 g | ||
| Protein | 252.3 g | 505% | |
| Vitamin D | 2.1 mcg | 11% | |
| Calcium | 4774 mg | 367% | |
| Iron | 37.8 mg | 210% | |
| Potassium | 6144 mg | 131% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
