Fresh veggie lasagna


  • Prep Time20 mins
  • Total Time45 mins
  • Makes6 Servings
Fresh veggie lasagna

Fresh veggie lasagna recipe Photo by Roberto Caruso

Chatelaine Triple Tested

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.

Nutrition (per serving)

Calories 431, Protein 23g, Carbohydrates 62g, Fat 11g, Fibre 8g, Sodium 824mg.

Wine Pairings

Fresh veggie lasagna

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.