Ravioli Lasagna with Chard!

by The Meal Makeover Moms on March 20th, 2009

Chard LeavesIt’s a valedictorian of the vegetable kingdom. Chard, a dark green leafy veggie also known as Swiss chard, silverbeet, and spinach beet, is packed with a long list of health-enhancing nutrients – vitamin K and magnesium for strong bones, vitamin C for a ship-shape immune system, and vitamin A for healthy eyes. Chard is available most of the year but peaks in summer.

The reason we decide to use it in our most recent recipe creation was because we’re a bit sick and tired of spinach. Hmmm, did we just say that? Don’t get us wrong. We love spinach (especially baby spinach because it’s so kid friendly), but we were craving something new and different.  The recipe we set out to make was based on a ravioli lasagna from Real Simple magazine. The original dish called for frozen ravioli, pasta sauce, cheese, and frozen spinach … oh-so convenient but not universally accepted by our kids.  So we decided to use fresh nutrient-rich chard instead, a natural substitute for spinach, though it does require a slightly longer cooking time.

ravioli-bake-assembly-chard-with-cheese-and-sauce-sized

For our version, we layer frozen cheese ravioli with pasta sauce (we used Traditional Ragu because it’s smooth with no big chunks of tomato to scare the kids), shredded part-skim mozzarella cheese, and sautéed chopped chard.  It’s super easy and in terms of the chard, the flavor is really mild.  This is one of those quick, weeknight meals we hope you and your family will enjoy time and time again.

Ravioli & Chard Lasagna
Makes 4 to 5 Servings

  • 1 large bunch chard, stems and center ribs removed
  • 1 tablespoon extra virgin olive oil
  • 1 garlic clove, minced
  • Salt and freshly ground black pepper
  • 1 ½ cup pasta sauce
  • One 16-ounce bag medium-sized frozen cheese ravioli
  • 1 cup preshredded part-skim mozzarella cheese
  1. Preheat the oven to 375°F.
  2. Rinse the chard well under running water until all dirt is removed. Coarsely chop the leaves.
  3. Heat the oil in a large nonstick skillet over medium-low heat. Add the garlic and cook, stirring frequently, until golden brown, 30 seconds to 1 minute. Add the chard and cook, stirring occasionally, until tender, about 5 minutes. Season with salt and pepper to taste.
  4. Coat an 8-by-8-inch baking pan (or dish) with nonstick cooking spray. Spread ¼ cup of the sauce in the pan. Arrange half the ravioli (about 16 pieces) evenly on top of the sauce. Spread the chard over the ravioli then top with ½ cup cheese and ½ cup sauce. Cover evenly with the remaining ravioli, ¾ cup sauce, and ½ cup cheese.
  5. Cover with aluminum foil and bake until bubbly, about 35 minutes. Remove the foil and bake an additional five minutes. Let stand about five minutes before slicing and serving.
    Nutrition Information per Serving:  270 calories, 12g fat (5g saturated), 790mg sodium, 29g carbohydrate, 4g fiber, 15g protein,  130% vitamin A, 40% vitamin C, 35% calcium, 20% iron

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5 Comments | Filed Under Dinner, Pasta, Vegetables 

5 Responses to “Ravioli Lasagna with Chard!”

  1. Charity on March 20th, 2009

    How funny! I just finished chopping some chard for an egg dish to serve for dinner on Monday. This recipe looks great; I’ll have to get some more chard!

  2. Liz on March 27th, 2009

    I’ve been on a chard jag ever since Janice and I posted the recipe! I just bought a beautiful bunch at Wilson Farms (a local farm that’s been in my town for over 100 years) and plan to saute it in olive oil and garlic and season w/ salt and pepper. We’ll have it as a side dish to the chicken pot pie I’m making for dinner tonight.

  3. Podcast 51: Seven Meals under Seven Dollars | Meal Makeover Moms' Kitchen on April 15th, 2009

    [...] delicious, cost-cutting dishes that you and your family are sure to love. Our first recipe for Ravioli & Chard Lasagna is easy, kid friendly, and costs just $1.75 per serving.  The other recipes include Potato Ole [...]

  4. Liz’s Mother’s Day Vegetable Garden | Meal Makeover Moms' Kitchen on May 11th, 2009

    [...] in the coming weeks:  carrots, green beans, sugar snap peas, sunflowers, marigolds, salad greens, Swiss chard, strawberries (okay, we only had room for one plant), herbs, tomatoes, and [...]

  5. RoseT on June 10th, 2009

    Liz and Janice,
    I’ve been listening to your podcast for only a month or so, and the ravioli lasagne is the first recipe I’ve tried. Quick, easy and tasty. I love adding nutrition packed ingredients like chard to comfort meals. My husband likes comfort foods and I like eating healthy. This was a great compromise. I think next time I will add sauteed mushrooms.

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