Tortilla Lasagna with Swiss Chard Recipe | Vegetarian Times Skip to main content

Tortilla Lasagna with Swiss Chard

Italy meets Mexico in this easy casserole made with corn tortillas instead of noodles.



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2 tsp. olive oil
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1 lb. Swiss chard, stems and leaves separated, chopped
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1 large onion, chopped (about 1 ½ cups)
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4 cloves garlic, minced (about 4 tsp.)
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4 ½ cups tomato sauce, divided
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1 ½ cups fresh basil leaves
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9 6-inch corn tortillas, divided
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2 cups part-skim ricotta cheese
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3 oz. part-skim mozzarella cheese, grated (about 1 cup)
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3 Tbs. grated Romano cheese


1. Preheat oven to 375°F. Heat oil in large pot over high heat. Add chard stems and onion, and cook 8 minutes, or until soft, stirring often. Add chard leaves and garlic. Cover, and cook over medium-low heat 5 minutes, or until chard leaves are tender. Season with salt and pepper.

2. Combine 2 1/2 cups tomato sauce and basil. Spread 1/2 cup tomato-basil sauce over bottom of 10-inch springform pan. Arrange 3 tortillas in single layer (overlapping slightly) over sauce.

3. Season ricotta with salt and pepper. Spread 1 cup ricotta over tortillas in pan. Top with 1/2 cup tomato-basil sauce, 1/2 chard mixture, 1/3 cup mozzarella and 1 Tbs. Romano cheese. Repeat layering with 3 more tortillas, 1 cup ricotta, 1/2 cup tomato-basil sauce, remaining chard mixture, 1/3 cup mozzarella and 1 Tbs. Romano cheese; place remaining tortillas on top. Spread remaining 1 cup tomato-basil sauce over tortillas; cover with foil, and bake 45 minutes. Remove foil, sprinkle with remaining 1/3 cup mozzarella and 1 Tbs. Romano cheese, and bake, uncovered, 10 minutes more. Let stand 5 minutes, then unmold, and cut into wedges. Serve with warmed remaining tomato sauce on the side.

Nutrition Information: 

19 g
Total Fat: 
13 g
Saturated Fat: 
4.5 g
56 g
24 mg
715 mg
7 g
8 g
Serves 6

Comments on this Recipe

This recipe is really tasty! I used flour tortillas but otherwise followed the directions exactly. I'm not sure you need the extra tomato sauce to pour over the lasagna, so you could probably get by with less than the recipe lists. Also, be sure to cut the chard leaves into fairly small bites. I didn't, so my forkfuls are pretty big. All in all, a nice recipe that's worth trying. The Romano cheese really sets it off.

This is a delicious lasagne especially if you are following a gluten free diet. Easy to make and looks good enough for company presentation.

loved it, made with flour and also once wit corn...liked flour better!