Food & Cooking Recipes Ingredients Pasta and Grains Swiss-Chard Lasagna 4.6 (5) 3 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on February 14, 2018 Print Rate It Share Share Tweet Pin Email Prep Time: 30 mins Total Time: 1 hrs 30 mins Servings: 4 Ingredients 3 tablespoons extra-virgin olive oil 1 medium onion, coarsely chopped (about 2 cups) 1 pound Swiss chard, stems and leaves separated, thinly sliced Coarse salt 4 cloves garlic, minced (about 2 tablespoons) ½ teaspoon red-pepper flakes 1 can (28 ounces) whole peeled plum tomatoes with juices 8 no-boil lasagna noodles (9 ounces) 1 pound whole-milk mozzarella, shredded (about 4 cups) Directions Preheat oven to 375 degrees. Heat a large skillet over medium-high heat. Add 2 tablespoons oil, onion, and chard stems. Cook, stirring occasionally, until soft, about 4 minutes. Stir in chard leaves, season with salt, and cook until tender, about 2 minutes. Transfer to a plate. Wipe skillet; return to medium-high heat. Add remaining 1 tablespoon oil, garlic, and pepper flakes. Cook until fragrant, about 30 seconds. Add tomatoes with juices and simmer, breaking into pieces, until thickened, about 3 minutes. Season with salt. Spread 1/2 cup tomato sauce in the bottom of an 8-inch square baking dish. Top with 2 lasagna noodles, 3/4 cup sauce, one-third of chard mixture, and 1 cup cheese. Repeat layering twice. Top with remaining noodles, sauce, and cheese. Loosely cover with parchment-lined foil. Bake 30 minutes. Uncover and bake until bubbly, about 15 minutes. Let cool 20 minutes, then slice and serve. Rate it Print