Light Lasagna With Swiss Chard and Mushrooms Recipe

Name: Light Lasagna With Swiss Chard and Mushrooms
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 16 ounces part-skim ricotta cheese or 16 ounces firm tofu; 12 ounces firm tofu or 12 ounces part-skim ricotta cheese; 1 teaspoon fresh oregano, sliced; 1 tablespoon fresh basil, sliced; 2 eggs (optional); 25 ounces spaghetti sauce; 13 ounces water, using sauce jar; 12 ounces textured vegetable protein or 12 ounces veggie crumbles; 4 garlic cloves, crushed and diced; 1 tablespoon olive oil; 12 large onion, diced; 1 lb mixed mushrooms, sliced; 1 lb swiss chard, sliced small; 16 ounces sheets pasta, regular uncooked lasagna sheets; 8 ounces tofu or 8 ounces vegan mozzarella cheese or 8 ounces vegan mozzarella cheese, shredded; 8 ounces mozzarella cheese, shredded; 4 ounces parmesan cheese, shredded; 1 teaspoon salt, to taste; 1 teaspoon ground pepper, to taste

Servings: persons

16 ounces part-skim ricotta cheese or 16 ounces firm tofu
12 ounces firm tofu or 12 ounces part-skim ricotta cheese
1 teaspoon fresh oregano, sliced
1 tablespoon fresh basil, sliced
2 eggs (optional)
25 ounces spaghetti sauce
13 ounces water, using sauce jar
12 ounces textured vegetable protein or 12 ounces veggie crumbles
4 garlic cloves, crushed and diced
1 tablespoon olive oil
12 large onion, diced
1 lb mixed mushrooms, sliced
1 lb swiss chard, sliced small
16 ounces sheets pasta, regular uncooked lasagna sheets
8 ounces tofu or 8 ounces vegan mozzarella cheese or 8 ounces vegan mozzarella cheese, shredded
8 ounces mozzarella cheese, shredded
4 ounces parmesan cheese, shredded
1 teaspoon salt, to taste
1 teaspoon ground pepper, to taste

1
Saute onion and garlic for 5 minutes, add mushrooms and brown for 5 minutes more.
2
Add remaining sauce ingredients, except water and cook 10 minutes.
3
Season with salt and pepper to taste.
4
Mix ricotta ingredients.
5
Season with salt and pepper to taste.
6
Spoon some sauce into bottom of lasagna pan layer noodles, sauce and ricotta, finishing with sauce on top.
7
Add water on top.
8
Top with cheeses.
9
Bake at 350F for 30 minutes or until top is browned and noodles are cooked.
10
There is enough liquid to cook the noodles.
11
Wrap in foil.
12
Place baking sheet under pan to catch drippings.
13
Remove foil and cook 15 minutes at 400F until top is browned.
14
The noodles should come out fully cooked, but a bit al dente.

1730

kcal

Calories

Fat

161

Carbs

109

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 16 ounces part-skim ricotta cheese or 16 ounces firm tofu, 12 ounces firm tofu or 12 ounces part-skim ricotta cheese, 1 teaspoon fresh oregano, sliced, 1 tablespoon fresh basil, sliced, and more.

Yes, Light Lasagna With Swiss Chard and Mushrooms falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Light Lasagna With Swiss Chard and Mushrooms

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions