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Vegetarian Mexican Lasagna with Swiss Chard – vegetarian recipe
Stav Kogan

Vegetarian Mexican Lasagna with Swiss Chard

Craving the cheesy, layered comfort of lasagna but want to try something new? This incredible Mexican Lasagna swaps traditional pasta for tender corn tortillas, creating a delightful fusion of Italian and Mexican flavors. We're layering savory Swiss chard, creamy ricotta, and a v
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Prep Time 25 minutes
Cook Time 55 minutes
Total Time 1 hour 20 minutes
Servings: 6 serving
Calories: 419
Ingredients Method Nutrition

Ingredients
  

  • 2 tsp (10 ml) olive oil
  • 1 lb (450 g) Swiss chard, stems and leaves separated, chopped
  • 1 large onion, chopped, about 1½ cups / 225 g (7.9 oz)
  • 4 cloves garlic, minced, about 4 tsp (20 ml)
  • 4½ cups / 1080 ml (36.5 fl oz) tomato sauce, divided
  • 1½ cups / 36 g (1.27 oz) fresh basil leaves, chopped
  • 9 6-inch / 15 cm corn tortillas
  • 2 cups (475 g / 16.8 oz) part-skim ricotta cheese
  • 3 oz (85 g) part-skim mozzarella cheese, grated, about 1 cup (240 ml)
  • 3 Tbs / 22 g (0.78 oz) grated Romano cheese
  • Swap your greens! Feel free to substitute the Swiss chard with an equal amount of fresh spinach or kale. If using spinach, reduce the cooking time as it wilts much faster.
  • Make it ahead. Assemble the entire casserole up to 24 hours in advance. Cover and refrigerate, then add 10-15 minutes to the initial covered baking time before uncovering.

Method
 

  1. Prepare the Filling: Preheat your oven to 375°F / 190°C.
  2. Heat the olive oil in a large pot over high heat.
  3. Add the chopped chard stems and onion, cooking and stirring often for about 8 minutes until softened.
  4. Stir in the chard leaves and minced garlic.
  5. Cover the pot, reduce the heat to medium-low, and cook for 5 minutes until the leaves are tender.
  6. Season generously with salt and pepper.
  7. Assemble the First Layer: In a bowl, combine 2½ cups of the tomato sauce with the chopped fresh basil.
  8. Spread ½ cup of this tomato-basil sauce evenly over the bottom of a 10-inch springform pan.
  9. Arrange 3 corn tortillas in a single, slightly overlapping layer over the sauce.
  10. Build the Casserole: Season the ricotta cheese with salt and pepper.
  11. Spread 1 cup (240 ml) of the seasoned ricotta over the tortillas.
  12. Top with ½ cup of tomato-basil sauce, half of the cooked Swiss chard mixture, ⅓ cup of mozzarella, and 1 Tbs. of Romano cheese.
  13. Repeat this entire layer once more: 3 tortillas, the remaining 1 cup (240 ml) of ricotta, ½ cup tomato-basil sauce, the rest of the chard mixture, another ⅓ cup mozzarella, and 1 Tbs. Romano.
  14. Final Layer and Bake: Place the last 3 tortillas on top.
  15. Spread the remaining 1 cup (240 ml) of tomato-basil sauce over the tortillas.
  16. Cover the pan tightly with foil and bake for 45 minutes.
  17. Brown and Serve: Remove the foil and sprinkle the top with the remaining ⅓ cup mozzarella and 1 Tbs. Romano cheese.
  18. Bake uncovered for another 10 minutes, or until the cheese is melted and bubbly.
  19. Let the casserole stand for 5 minutes before carefully removing the springform ring.
  20. Cut into wedges and serve immediately with the remaining warmed tomato sauce on the side.
  21. Don't have a springform pan? A deep 9-inch round cake pan or an 8x8-inch square baking dish works well too.
  22. Grease it thoroughly for easier serving.

Nutrition

Calories: 419kcalCarbohydrates: 56gProtein: 19gFat: 13g

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