Swiss Chard and Caramelized Onion Lasagna
Layers of rich, savory flavors come together in this Swiss Chard and Caramelized Onion Lasagna, a vegetarian twist on the classic Italian favorite. Featuring tender lasagna noodles nestled between creamy béchamel, sweet, golden caramelized onions, and earthy Swiss chard, this dish offers a hearty, nutrient-packed filling. A blend of ricotta, shredded mozzarella, and Parmesan adds luscious creaminess and melty cheesiness to every bite. Perfectly seasoned with a hint of nutmeg and garlic, this lasagna is a symphony of comforting flavors baked to golden, bubbly perfection. Whether you’re hosting a dinner party or cozying up with loved ones, this gourmet-inspired lasagna is sure to impress.
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Recipe Information
Ingredients
- 12 sheets Lasagna noodles
- 3 tablespoons Olive oil
- 4 tablespoons Unsalted butter
- 3 large Yellow onions
- 4 cloves Garlic cloves
- 1 bunch Swiss chard
- 4 tablespoons All-purpose flour
- 4 cups Milk
- 0.25 teaspoons Ground nutmeg
- 2 teaspoons Salt
- 0.5 teaspoons Black pepper
- 2 cups Ricotta cheese
- 3 cups Shredded mozzarella
- 1.5 cups Grated Parmesan cheese
Instructions
Preheat your oven to 375°F (190°C).
Cook the lasagna noodles according to the package instructions until al dente. Drain and set aside.
Heat 2 tablespoons of olive oil in a large skillet over medium heat.
Thinly slice the onions and add them to the skillet. Cook them for 20-25 minutes, stirring often, until they are golden and caramelized. Remove from heat and set aside.
Mince the garlic cloves. Roughly chop the Swiss chard, separating the stems from the leaves.
In the same skillet, heat the remaining tablespoon of olive oil. Add the chopped chard stems and cook for 3-4 minutes until tender. Add the garlic and chard leaves. Cook for an additional 2-3 minutes until the leaves have wilted. Set aside.
In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes to form a roux.
Slowly whisk in the milk, stirring constantly, to make a béchamel sauce. Cook for 5-7 minutes until the sauce has thickened. Add nutmeg, 1 teaspoon salt, and black pepper to taste. Remove from heat.
In a small bowl, combine the ricotta cheese with 1 teaspoon of salt and a pinch of black pepper.
Begin assembling the lasagna in a 9x13-inch baking dish. Spread a thin layer of béchamel sauce on the bottom of the dish.
Layer 3-4 lasagna noodles over the sauce. Spread half of the ricotta mixture over the noodles, then add a layer of caramelized onions, Swiss chard mixture, and a sprinkle of shredded mozzarella and grated Parmesan.
Repeat the layering process: béchamel, noodles, ricotta mixture, onions, chard, mozzarella, and Parmesan. End with a final layer of noodles topped with béchamel and the remaining mozzarella and Parmesan.
Cover the dish with aluminum foil and bake for 30 minutes.
Remove the foil and bake for an additional 15 minutes, or until the top is golden and bubbling.
Let the lasagna rest for 10 minutes before serving.
Nutrition Facts
Calories |
817 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.1 g | 49% | |
| Saturated Fat | 21.5 g | 107% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 104 mg | 35% | |
| Sodium | 1237 mg | 54% | |
| Total Carbohydrate | 82.8 g | 30% | |
| Dietary Fiber | 4.4 g | 16% | |
| Total Sugars | 10.5 g | ||
| Protein | 40.3 g | 81% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 786 mg | 60% | |
| Iron | 4.4 mg | 24% | |
| Potassium | 620 mg | 13% | |
*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.
