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Pesto Lasagna with Swiss Chard and Mushrooms

Featured in the Honolulu Star-Advertiser on September 30, 2015.



Pesto Lasagna with Swiss Chard and Mushrooms

  • 4 cups torn Swiss chard leaves (stems removed), steamed and coarsely chopped
  • 2 cups sliced cremini mushrooms
  • 1/2 cup fresh pesto, substitute with bottled pesto
  • 1 cup shredded part-skim mozzarella cheese
  • 1 cup shredded provolone cheese
  • 1 (15-ounce) carton fat-free ricotta cheese
  • 1 large egg, lightly beaten
  • 3/4 cup grated fresh Parmesan cheese, divided
  • 1 (25 1/2-ounce) bottle fat-free tomato-basil pasta sauce
  • 1 (8-ounce) can reduced-salt tomato sauce
  • Cooking spray
  • 1 (8-ounce) package lasagna noodles (12 noodles), cooked according to package


In a medium bowl, combine Swiss chard, mushrooms, and pesto; set aside. Combine mozzarella, provolone, ricotta, and beaten egg in a medium bowl, stirring well to combine. Stir in 1/4 cup Parmesan, and set aside. Combine the pasta sauce and tomato sauce in a medium bowl. Spread 1 cup pasta sauce mixture in the bottom of a 6-quart oval electric slow cooker coated with cooking spray. Arrange 3 noodles over pasta sauce mixture; top with 1 cup cheese mixture and 1 cup Swiss chard mixture. Repeat the layers, ending with Swiss chard mixture. Arrange 3 noodles over Swiss chard mixture; top with remaining 1 cup cheese mixture and 1 cup pasta sauce mixture. Place remaining 3 noodles over sauce mixture; spread remaining sauce mixture over noodles. Sprinkle with the remaining 1/2 cup Parmesan. Cover with lid; cook on LOW 5 hours or until done. Makes 8 servings.

Approximate Nutrient Analysis per serving:
350 calories, 14 g fat, 4 g saturated fat, 40 mg cholesterol, 900 mg sodium, 36 g carbohydrate, 4 g fiber, 9 g sugar, 21 g protein


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