Nutrition Facts

Serving Size ¼ of recipe
Calories 440
Total Fat 20 g
Saturated Fat 11 g
Sodium 1,219 mg
Total Carbohydrate 43 g
Dietary Fiber 9 g
Protein 28 g

Servings and Times

Servings 4

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

Ingredients and Preparation

Ingredients Measures
Swiss chard, cleaned and ends trimmed ½ pound (about 1 bunch)
Low-fat ricotta cheese 10 ounces
Parmesan cheese, shredded 2/3 cup
Sharp cheddar cheese, shredded 2/3 cup
Olive oil 2 teaspoons
Small yellow onions, diced 2
Garlic cloves, sliced 3
Crushed tomatoes 28-ounce can
Dried basil 1 teaspoon
No cook lasagna noodles (need about ½ box) 1 box
Cooking spray
1% milk ½ cup
  • Preheat oven to 425ºF.
  • 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.
  • Mix chard, ricotta, and 1/3 cup of each type of shredded cheese in a bowl. Set aside.
  • 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.
  • 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.
  • Bake uncovered in oven for 30-35 minutes.