Classic Lasagna With Swiss Chard
If you're not planning on using grated cheese on top, add a bit of the sauce to the top layer to avoid burning the pasta.
People: 1
55 min


2 tbsp
Balsamic Vinegar
8 leaf
2 Clove
1 tsp
Italian Seasoning
60 grams
Lasagna Sheets
60 grams
30 grams
2 tbsp
Olive Oil
30 grams
2 tbsp
Sunflower Seeds
40 grams
Swiss Chard
90 ml
Tomato Sauce

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  1. Wash and cut your Mushrooms, swiss chard, tomatoes and zucchini so that they all are a similar size.
  2. Finely chop your basil, garlic and onion.
  3. Grate or slice your mozzarella.
  4. Preheat your oven to 200°C (400°F).

Heating Steps

  1. Boil lasagna sheets according to instructions on package. Save about a 1/4 cup of the starchy water when draining.
  2. Toast sunflower seeds on a hot and dry pan for a few minutes. Then remove from pan and set aside to use as a topping later.
  3. Heat olive oil in a pan, add garlic and onion, italian seasoning and fry at a lower temperature for several minutes.
  4. Turn up the heat to medium and add Zucchini to your pan and fry for 10 minutes, stirring occasionally.Finally, add Mushrooms, Spinach, Swiss Chard and Tomatoes and fry for 5 extra minutes.
  5. Lower the heat, add balsamic vinegar and canned tomatoes to your pan and mix.
  6. Add your starchy water to the frying pan and bring to a boil to thicken the sauce. Add salt and pepper to taste.

Finishing Touches

  1. Lightly cover the bottom of your oven dish with a thin layer of your vegetable sauce from the above steps. Then place a layer of lasagna sheets on top.
  2. Place about 1/3 of your vegetable sauce on top and cover with lasagna sheets, repeating once more. Finally put the remainder of your vegetable sauce on top of the last layer of lasagna sheets.
  3. Add mozzarella on top.
  4. Cover your lasagna with aluminum foil and bake in the oven at 200°C (400°F) for 20 minutes. Uncover and bake for another 15 minutes.
  5. Add Basil and Sunflower Seeds on top.