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.

Nutriscore Rating: 73/100

Prep Time:30 mins

Cook Time:60 mins

Total Time:90 mins

Servings: 8

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

Directions

Step 1

Preheat your oven to 375°F (190°C). Grease a 9x13 inch lasagna baking dish and set aside.

Step 2

Cook the lasagna noodles according to the package instructions. Drain and set aside on a flat surface to prevent sticking.

Step 3

Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 1 minute, until fragrant.

Step 4

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.

Step 5

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.

Step 6

In a medium mixing bowl, combine the ricotta cheese, grated Parmesan cheese, egg, salt, and black pepper. Mix until smooth and well incorporated.

Step 7

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.

Step 8

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.

Step 9

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.

Step 10

Repeat the layering process (noodles, ricotta, mushroom mixture, mozzarella, and sauce) two more times.

Step 11

For the final layer, add 3 lasagna noodles, the remaining tomato sauce, and top with the remaining mozzarella cheese.

Step 12

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.

Step 13

Remove the lasagna from the oven and let it sit for 10 minutes before slicing and serving.

Nutrition Facts

Serving size	2969.5 grams (2969.5g)

Amount per serving	% Daily Value*
Calories	4900

Total Fat 185.40g	238%
Saturated Fat 83.50g	418%
Polyunsaturated Fat 5.90g
Cholesterol 738mg	246%
Sodium 6291mg	274%
Total Carbohydrate 602.70g	219%
Dietary Fiber 42.60g	152%
Total Sugars 59.40g
Protein 252.30g	505%

Vitamin D 86IU	428%
Calcium 4774mg	367%
Iron 38mg	210%
Potassium 6144mg	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.

Source of Calories

Fat: 32.8%

Protein: 19.8%

Carbs: 47.4%