Nutrition Facts

Serving Size¼ of recipe
Total Fat20 g
Saturated Fat11 g
Sodium1,219 mg
Total Carbohydrate43 g
Dietary Fiber9 g
Protein28 g

Servings and Times


Tip: Save leftovers for lunch or freeze in individual containers.

Ingredients and Preparation

Swiss chard, cleaned and ends trimmed½ pound (about 1 bunch)
Low-fat ricotta cheese10 ounces
Parmesan cheese, shredded2/3 cup
Sharp cheddar cheese, shredded2/3 cup
Olive oil2 teaspoons
Small yellow onions, diced2
Garlic cloves, sliced3
Crushed tomatoes28-ounce can
Dried basil1 teaspoon
No cook lasagna noodles (need about ½ box)1 box
Cooking spray
1% milk½ cup
  1. Directions
  2. Preheat oven to 425ºF.
  3. Place the chard in a large pot of boiling water and cook for about 5 minutes. Drain and let cool a bit. Squeeze out any excess water and cut the chard into large pieces.
  4. Mix chard, ricotta, and 1/3 cup of each type of shredded cheese in a bowl. Set aside.
  5. Heat oil in a deep nonstick skillet over medium-high heat. Add onion and garlic, and sauté for a few minutes. Reduce heat to medium, and add tomatoes and basil. Cook for 10-15 minutes without a lid, stirring occasionally.
  6. Coat a 9x9-inch, or similar-sized, baking pan with nonstick cooking spray. Layer first with the chard-ricotta mixture, then the noodles, and then the sauce. Repeat layers about 2 more times (or until sauces run out), finishing with tomato sauce on top. Add the milk around the pan’s edges and sprinkle with the remaining cheese.
  7. Bake uncovered in oven for 30-35 minutes.