For my Recipe Redux challenge this month, I was encouraged to cook using three ingredients actually in my refrigerator or pantry right now. So, I chose to use the following ingredients:

  • Swiss Chard—I have this coming out of my ears in the garden right now
  • Whole grain lasagna noodles—I always keep this on hand
  • Canned tomato sauce—another thing you will always find in my pantry

I’m a huge fan of “cooking out of your pantry”—the concept of making simple, rustic meals out of seasonal, local foods and shelf-stable ingredients that you keep on hand. This is the way people have been cooking for centuries, before the advent of supermarkets and cookbooks. It’s the concept of “making something out of nothing”, yet these are some of the best dishes on the planet.

A great way to employ this strategy is with veggie lasagna. You can take any seasonal vegetable and layer It with noodles, a fragrant tomato herb sauce, and some cheese (plant-based for vegans).

Why don’t you try cooking out of your pantry today? Use this simple Swiss Chard Basil Lasagna for inspiration.

Swiss chard is one of my favorite ingredients. Watch my video below on my favorite ways to use this nutrient-rich vegetable in your diet.

Yields 8 servings

Swiss Chard Basil Lasagna (Vegan)
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  • 1 teaspoon olive oil
  • 1 onion, diced
  • 1 green pepper, diced
  • 2 cloves garlic, diced
  • Pinch black pepper and sea salt (optional)
  • 1 14.5-ounce can diced tomatoes, with liquid
  • 1 cup tomato sauce
  • 2 tablespoons tomato paste
  • ½ cup water
  • 8 sheets whole grain lasagna noodles, dry
  • 1 bunch Swiss chard, sliced
  • ½ cup fresh basil leaves
  • 1 cup plant-based cheese, shredded 


  1. Heat olive oil in a large sauté pan.
  2. Sauté onion, garlic, and pepper for 8 minutes.
  3. Add black pepper and sea salt (if desired).
  4. Add diced tomatoes with liquid, tomato sauce, tomato paste, and water.
  5. Stir well and heat until it comes to a boil.
  6. Preheat oven to 350 F.
  7. Layer the following ingredients in a 13 × 9-inch baking dish: 4 sheets of dry lasagna noodles, half of the chard, half of the tomato vegetable mixture, and half of the cheese.
  8. Repeat the layers so there are two layers.
  9. Cover with foil and bake for 45 minutes.
  10. Remove foil and bake for an additional 15 minutes. Slice into squares and serve. 


Nutrients Per Serving: 194 calories, 9 g protein, 30 g carbohydrate, 5 g fat, 0.5 g saturated fat, 5 g fiber, 6 g sugar, 224 mg sodium




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