Hearty Lasagna

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Makes: 12  servings Prep 2 hrs Bake 325°F1 hr to 30 mins


  • 5 pounds  plum tomatoes, trimmed, halved, and seeded
  • 5 tablespoons  olive oil, divided
  • 4 teaspoons  minced garlic, divided
  • 2 teaspoons  salt, divided
  • 1 teaspoon  freshly ground black pepper, divided
  • 3 medium eggplants, sliced lengthwise 1/2 inch thick
  • 2 pounds  Swiss chard or spinach
  • 1/2 pound  bulk sweet Italian sausage
  • 1/4 teaspoon  red pepper flakes
  • 1 cup  heavy or whipping cream
  • 5 cups  tiny cauliflower florets
  • 12 no-boil lasagna noodles*
  • 1/4 cup  chopped fresh oregano (or 1/2 teaspoon dried oregano, plus 1/4 cup chopped fresh parsley)
  • 2 cups  shredded mozzarella cheese
  • 3/4 cup  grated Parmesan cheese, divided


1. Heat oven to 325 degree F. Toss tomatoes with 2 tablespoons of the oil, 3 teaspoons of the garlic, 1/2 teaspoon of the salt, and 1/2 teaspoon of the pepper. Arrange cut side down in two 15-1/2x10-1/2-inch jelly-roll pans. Roast 1-1/2 hours, rotating pans once. Puree one pan of tomatoes in blender until smooth.

2. Heat broiler. Toss eggplant, remaining 3 tablespoons oil, 3/4 teaspoon of the salt, and remaining 1/2 teaspoon pepper in large bowl. Arrange mixture in single layer in jelly-roll pans. Broil 5 inches from heat source 6 to 8 minutes per side or until golden.

3. Meanwhile, separate chard stems from leaves and slice both very fine. Bring 1 cup water to boil in large saucepot. Add chard stems; cover and cook 5 minutes. Add leaves to pot and cook, covered, 5 minutes more, stirring occasionally; drain.

4. Cook sausage in large skillet over medium heat, 5 minutes. Stir in remaining 1 teaspoon garlic and the red pepper; cook 30 seconds. Add cream and remaining 3/4 teaspoon salt. Bring to boil; boil until slightly thickened, 3 to 5 minutes. Stir in chard.

5. Place cauliflower on steamer rack over boiling water. Cook just until tender, 8 minutes.

6. Heat oven to 350 degree F. Spread half the pureed tomatoes in bottom of 13x9-inch baking dish. Arrange 4 lasagne noodles in single layer on top, trimming to fit. Layer with eggplant, oregano, 1/4 cup of the Parmesan, cauliflower, and mozzarella. Add second layer of lasagne noodles, then chard mixture, and third layer of noodles. Spread on remaining tomato puree and sprinkle with remaining 1/2 cup Parmesan. Arrange roasted tomato halves, cut side up, evenly on top. Cover and bake 40 to 45 minutes. Makes 12 servings.

Make Ahead Tip

  • Roast and puree tomatoes as directed. Cover and refrigerate tomatoes and sauce up to 24 hours. Or, assemble lasagna. Cover and refrigerate up to 4 hours. Remove 1 hour before baking.


  • No-boil lasagne noodles are available in many supermarkets.

Nutrition Facts

  • Servings Per Recipe 12
  • cal.(kcal)415,
  • Fat, total(g)26,
  • chol.(mg)61,
  • sat. fat(g)11,
  • carb.(g)33,
  • pro.(g)17,
  • sodium(mg)700,
  • Percent Daily Values are based on a 2,000 calorie diet
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