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Vegetarian chard lasagna

5 from 1 vote
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Course Italian Kitchen, Pasta Recipes, Vegetarian Recipes
Servings 4 servings
Calories 340 kcal


  • 1 Italian chard, washed and thinly sliced
  • 1 chopped onion
  • 2 cloves of minced garlic
  • 1 packet of dry lasagna
  • 800 g homemade or store-bought tomato coulis
  • 1 liter of milk
  • 70 g of flour
  • 70 g of butter
  • 1 pinch of nutmeg
  • Herbs, salt and pepper


  • In a saucepan, brown the onion and garlic in a little olive oil for 3 minutes. Add the tomato coulis, thyme, bay leaf, salt, pepper and a tablespoon of olive oil. Cover and simmer over low heat for 30 minutes.
  • Fry the chard in a little olive oil until the green has faded and the ribs are tender, this takes about 15 minutes.
  • Prepare the béchamel. Melt the butter, the flour and add the cold milk little by little until it thickens. Add the nutmeg. Taste and adjust the seasoning if needed.
  • Assemble the lasagna by alternating layers, sprinkle with cheese and bake for 45 minutes in a preheated oven at 190°.
  • Serve hot.

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