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Swiss Chard and Mushroom Lasagna

With super-food swiss chard, tofu and mushrooms, this healthy lasagna recipe is a winner. If you cannot find spinach lasagna noodles, use regular.

Preparation Time10 min

Cooking Time45 min


  • 4 cups fresh mushrooms, sliced
  • 2 large bunches Swiss chard, remove stalk but keep leaf halves intact
  • 2 tablespoons dry white wine
  • 1 32 oz jar tomato and basil sauce
  • Fresh asiago cheese, grated
  • 1 package White Wave firm tofu
  • 1/2 cup fresh Italian parsley, chopped
  • 1 tablespoon crushed garlic
  • Salt and pepper to taste
  • 6 slices spinach lasagna pasta, cooked according to package directions


  1. Steam the mushrooms and Swiss chard together with the white wine in a large covered soup pot until the water has cooked out of the mushrooms, about 10 minutes. Drain.
  2. Separate the mushrooms and Swiss chard and set aside.
  3. In a separate bowl, mash the tofu with a fork until it has the consistency of ricotta cheese. Mix in the crushed garlic, salt and pepper, and the parsley. Set aside.
  4. Grease the bottom and sides of a glass lasagna pan with olive oil. Make two layers as follows: 3 strips of the pasta, 1/2 tofu mixture, 1/2 mushrooms, 1/2 Swiss chard leaves, 1/2 tomato sauce, 1/2 asiago cheese.
  5. Bake uncovered at 350 degrees F for about 35 minutes.

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