Swiss Chard and Caramelized Onion Lasagna Recipe | Vegetarian Times Skip to main content

Swiss Chard and Caramelized Onion Lasagna

This lasagna is slightly unconventional, but not so much that traditional lasagna lovers won’t love it. The caramelized onions have a delicious sweetness that is offset by the robustly flavored chard.



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12 oz. dried or 1 lb. fresh lasagna noodles
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4 Tbs. olive oil, divided
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1 clove garlic, minced (1 tsp.)
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2 bunches (about 3 lbs.) red Swiss chard, stemmed, leaves coarsely chopped and blanched
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1 cup part-skim ricotta cheese
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4½ cups thinly sliced onions
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1 tsp. sugar
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1 tsp. balsamic vinegar
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3 cups low-fat milk
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⅓ cup all-purpose flour
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1¼ cups plus 2 Tbs. grated Parmesan or Asiago cheese


1. In large pot of boiling salted water, cook noodles until just tender, about 8 minutes for dried and 1 minute for fresh. Drain, and rinse under cold water. Spread noodles on clean kitchen towels, and cover with plastic wrap.

2. In large skillet, heat 1 Tbs. oil over medium heat. Add garlic, and cook, stirring often, 30 seconds. Add chard, and cook, stirring often, until tender, about 5 minutes. Transfer chard to medium bowl, and stir in ricotta cheese. Season with salt and pepper. Set aside.

3. Wipe out skillet, heat remaining 3 Tbs. oil over medium heat. Add onions, and cook, stirring, until onions begin to brown all over, about 15 minutes. Sprinkle with sugar and stir. Cook, stirring, until deep amber in color, about 20 minutes more. Remove from heat and splash with vinegar. Set aside.

4. In medium saucepan, heat 2½ cups milk over medium heat until steaming. Meanwhile, put flour in small bowl and whisk in remaining ½ cup milk until smooth; whisk into hot milk mixture and whisk constantly until sauce comes to a simmer and thickens. Continue cooking and stirring for 1 minute. Stir in Asiago or Parmesan cheese until melted and smooth. Season with salt and pepper.

5. Preheat oven to 400°F. Lightly oil a 9- x 13-inch baking dish or coat with nonstick cooking spray. Coat bottom of prepared dish with ½ cup of sauce. Line bottom with a single layer of noodles. Spread half the chard over the noodles. Add another layer of noodles, arrange caramelized onions on top, and sprinkle with salt and pepper. Spread another ½ cup sauce over all. Add another layer of noodles, followed by the remaining chard mixture. Finish with remaining noodles and sauce. Sprinkle with remaining Parmesan.

6. Lightly oil a large piece of aluminum foil or coat with nonstick cooking spray and use it to tightly cover dish. Bake lasagna for 30 minutes. Uncover, and bake 10 to 15 minutes more, or until lightly browned and bubbling. Let stand for 10 minutes before serving.

Nutrition Information: 

7 g
Total Fat: 
10 g
Saturated Fat: 
4 g
21 g
17 mg
304 mg
2 g
Serves 12

Comments on this Recipe

has anyone successfully veganizedthis recipe? Would love to make it without the dairy.

I made the Swiss chard and Caramelized Onion Lasagna this weekend, with some modifications. I used two packages of chopped spinach rather than the chard, and added portobello mushrooms to the caramelized onions. I also added one egg to the ricotta cheese/spinach blend. This lasagna was fabulous! (Also, I allow my noodles to cook in the lasagna, so I baked it for 45 minutes, then uncovered it and baked it another 15 minutes.)

When I made this recipe, while it turned out splendidly and tasted amazing, it took a lot longer than I thought it would. I was standing at the stove for over an hour and a half.

I absolutely love this recipe. Always a success among my guest. Instead of ricotta I normally use cottage cheese (lasagna style) which makes the recipe lighter.

This recipe is so great. I've also made it with butternut squash puree in the sauce (an added vegetable punch) and it is So GOOD! My meat loving husband and all his buddies LOVE IT!

Receiving rhubarb chard in my CSA share this week led me to this recipe. I mixed it with some kale that I received as well. I used fat free ricotta and increased it to 16 oz. I used vidalia onions. I did find the sauce was a bit thick, so added maybe a half cup of milk to it at the end. Although this dish does take a bit of time and several pots and pans, it is well worth it. It is delicious,and makes a big pan. Leftovers freeze well to be microwaved for a later meal.

I hope to make this tantalizing recipe, soo, however, I will be Veganizing It! Thanks for the Lasagne & its idea!

I made this lasagna almost exactly as posted, but with the addition of portobello mushrooms. I also infused the white sauce with a whole clove of garlic then removed before I assembled the ingredients. Completely delicious, I have found my perfect veggie lasagna!

I have been making this dish for years & everyone Ioves it! Meat eaters & veggies, even kids if they eat green stuff :). Love it!


I loved it. I made it for dinner tonight. Great flavors! Instead of using regular ricotta, I used a tofu ricotta (easy to make), and I used soy milk instead of dairy. But everything else was the same! A keeper.