This meatball and Swiss chard white lasagna recipe is the ultimate creamy comfort food! The savory Mozzarella Rustica meatballs, creamy ricotta, and nutty Parmesan perfectly complement the slightly bitter Swiss chard. While there are a few steps to this recipe, it’s easy to prepare and delivers rich, rewarding flavor. Make ahead—cover and refrigerate or freeze right after preparing for a future meal. So hearty and delicious, you’ll be hearing “another square, please” no matter when you serve it!
- Carando Mozzarella Rustica Meatballs1 pack
- No boil lasagna sheets1 box
- Ricotta cheese3 cups
- Olive oil¼ cup
- Garlic, chopped4 cloves
- Swiss chard, chopped2 bunches
- Mozzarella cheese, shredded3 cups
- Parmesan cheese, grated½ cup
- Italian parsley½ cup
Cook the meatballs according to package instructions and reserve, leaving the oven at temperature.
Wash, pat dry, and chop the Swiss chard.
Heat olive oil in a large sauté pan over medium high heat.
Cook garlic until just starting to brown, add chard and cook until just tender, but still green.
Season to taste with salt and pepper, and drain the chard, allowing to cool Season to taste with salt and pepper, and drain the chard, allowing to cool.
Combine the ricotta, eggs, parsley, and salt and pepper to taste.
Spray a large casserole dish with pan release.
Cover the bottom of the pan with the no-boil pasta sheets.
Top the pasta with of the 1/3 ricotta mixture, then 1/3 of the chard, then 1/3 of the meatballs.
Repeat these steps 2 more times, then cover the lasagna with the mozzarella.
Bake the lasagna, covered with foil for 20 minutes at 375°F, then uncovered for about another 20, or until lightly browned and bubbly.
Remove from oven and allow to rest for 5-10 minutes before serving.