Lasagna with Swiss Chard

Name: Lasagna with Swiss Chard
Prep time: 30 min
Cook time: 50 min
Total time: 80 min
Yield: 4
Ingredients: Green Lasagna 0.5 lb; Chard (to clean) 7 oz; Mozzarella cheese 1 ¾ cup; Provola cheese 1.7 cups; Parmigiano Reggiano PDO cheese 2.5 oz; Pecorino cheese 2.5 oz; Extra virgin olive oil to taste; Fine salt to taste; Black pepper to taste; Whole milk 2.1 cups; Butter 3 ½ tbsp; Type 00 flour 0.4 cup; Nutmeg to taste; Fine salt to taste

it de es fr br

Vegetarian

Difficulty: Easy
Prep time: 30 min
Cook time: 50 min
Serving: 4
Cost: Low

PRESENTATION

Recipe by
Lulù Gargari

Lasagna with chard is a real classic from Emilia-Romagna. And honestly, it shows just how much Italians love their leafy greens lasagna. This version? It swaps the usual meat for tender Swiss chard, mixing it right into those fresh, homemade green egg pasta sheets. There’s something super special about that creamy béchamel sauce with layers of melting mozzarella, provola, pecorino and Parmigiano. Really, all those cheeses melt together for a rich, gooey bite. Plus, the top gets all golden and bubbly in the oven. Folks in Emilia-Romagna are serious about their cheese crusts. And with this lasagna with chard, you get that crispy top that’s just the right amount of cheesy and savory. It’s perfect for Sunday lunch when you want something comforting but still packed with veggies.

For anyone who loves a good chard lasagna recipe, the greens work beautifully with all that cheese, giving you something that feels a bit lighter but still hearty. Honestly, in different towns across Emilia-Romagna, you might see this lasagna made with artichokes or a mix of winter greens. But chard really stands out with its slightly sweet and earthy taste. Some families mix in a bit of ricotta or even pesto for extra flavor, keeping things fresh while sticking to those Italian layering styles.

This Swiss chard lasagna is a hit with anyone wanting a vegetarian lasagna with chard—it’s filling, moist, and always gets those happy, satisfied faces around the table. There’s a reason people keep coming back for another slice. Even if you’re usually all about a meaty lasagna, this nutritious dish will surprise you with just how much flavor you get from those simple, fresh ingredients. Every bite brings out that perfect mix of creamy, cheesy, and tangy notes. For real, it’s comfort food that never feels heavy. Also, with the added flexibility of using various veggies, it’s easy to tweak this recipe to suit different tastes and seasonal produce. It’s a wonderful way to bring a taste of Italy into your kitchen, celebrating the best of what Emilia-Romagna has to offer.

INGREDIENTS

Green Lasagna 0.5 lb (200 g)

Chard 7 oz (200 g) - (to clean)

Mozzarella cheese 1 ¾ cup (200 g)

Provola cheese 1.7 cups (150 g)

Parmigiano Reggiano PDO cheese 2.5 oz (70 g)

Pecorino cheese 2.5 oz (70 g)

Extra virgin olive oil to taste

Fine salt to taste

Black pepper to taste

for 500 g of béchamel: Whole milk 2.1 cups (500 g); Butter 3 ½ tbsp (50 g); Type 00 flour 0.4 cup (50 g); Nutmeg to taste; Fine salt to taste

Preparation

How to prepare Lasagna with Swiss Chard

To prepare the Swiss chard lasagna, start with the béchamel: pour the milk into a saucepan, add the nutmeg 1 and salt, then heat it. Melt the butter over low heat in another saucepan 2. Add the flour all at once 3.

Mix vigorously with a hand whisk until you obtain a golden mixture, the roux 4. At this point, dilute the roux by first pouring in a little hot milk and then all the rest 5. Continue stirring over low heat until the béchamel thickens 6. Let the béchamel cool.

Clean the vegetables by cutting off the base of the stalks 7. In a pan, heat a drizzle of oil, add the Swiss chard 8, and season with salt 9 and pepper.

Sauté the Swiss chard in the pan for 5 minutes, or until they are soft 10. Set aside and cut the mozzarella into cubes 11. Assemble the lasagna: spread a layer of béchamel on the bottom of a 7x9 inch baking dish 12.

Place the sheets of green pasta 13 and then another layer of béchamel 14. Now distribute a portion of the cooked Swiss chard 15.

Continue with the mozzarella 16, provola, pecorino, and Parmesan 17, then lay down a second layer of pasta 82. Continue alternating layers of béchamel, Swiss chard, and cheeses until you get a total of 4 layers.

The last layer will be made of béchamel 19, Swiss chard, mozzarella, and grated cheeses 20, but without provola. Bake in a preheated static oven at 375°F for 35 minutes. Remove the Swiss chard lasagna and let them cool before serving 21!

Storage

The lasagna with Swiss chard can be stored in the refrigerator in an airtight container for 2-3 days.

They can be frozen either raw or cooked.

Advice

You can replace the Swiss chard with spinach or kale, add ricotta instead of some cheese for a creamier touch, or opt for a Vegan Bechamel made with almond milk.

Here we opted for dry pasta sheets, but you can make homemade pasta following our recipe: Green pasta with spinach. If you have leftovers, you can use them to prepare traditional green lasagna with Bolognese ragù!

For the translation of some texts, artificial intelligence tools may have been used.