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Swiss Chard Pecan Vegan Lasagna

Apr 09, 2023 Admin

A home-made vegan lasagna is one of the best plant-based recipes you can turn to, right? Oh those rich layers of pasta, veggies, and plant-based cheese are so satisfying and comforting. A plant-based healthy lasagna recipe can satisfy the whole family—all you have to do is pair it with a salad and you’re set for a delicious, nutritious meal. The leftovers are amazing too.

In this recipe for Swiss Chard Pecan Vegan Lasagna, I show-cased a Swiss chard from my garden, which is available in many supermarkets and farmers markets year round. Swiss chard is one of the easiest things to grow in your garden, and it survives in cooler, as well as warmer weather. Nuts like pecans can create a “meaty” texture in pasta sauces, as it does in this vegetable lasagna recipe. Use this simple Swiss Chard Pecan Vegan Lasagna recipe for inspiration to cook out of your pantry. Based on primarily pantry ingredients, you can enjoy this delicious meal any night of the week. If you don’t have Swiss chard, simply swap it out for other leafy greens you have on hand, too—such as spinach, kale, or collards.

Swiss Chard Pecan Vegan Lasagna

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, nuts, and plant-based cheese. So, why don’t you try cooking out of your pantry today? Start with this easy recipe that uses a few staples and a few fresh ingredients that are readily available year round.

Swiss Chard Pecan Vegan Lasagna

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.

Step-By-Step Guide:

Grind pecans in a food processor or blender just for 1-2 seconds until finely ground, about the consistency of sand. Alternatively, you can finely chop with a knife.

Heat olive oil and sauté onions, bell pepper, and garlic for 8 minutes. Season with Italian seasoning, salt and pepper. Add canned tomato products, water, and pecans to make a thick sauce.

Layer noodles, swiss chard, and tomato sauce.

Top with plant-based cheese. Repeat layers.

Cover with foil and bake at 350 F for 45 minutes. Remove foil, sprinkle with pecans, and bake for an additional 15 minutes.

Swiss Chard Pecan Vegan Lasagna

1 Star 2 Stars 3 Stars 4 Stars 5 Stars (7 votes, average: 4.71 out of 5)
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4.7 from 7 reviews

Author: The Plant-Powered Dietitian
Total Time: 1 hour 15 minutes
Yield: 6 servings
Diet: Vegan

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Description

Based on pantry staples and fresh Swiss chard, this easy, hearty recipe for Swiss Chard Pecan Vegan Lasagna is a healthy lasagna recipe that your whole family will love.

Ingredients

Pecan Tomato Sauce:

1 tablespoon extra virgin olive oil
1 medium onion, diced
1 bell pepper (green, red, yellow, or orange), diced
2 cloves garlic, minced
2 tablespoons Italian seasoning blend
Pinch black pepper
Pinch sea salt (optional)
1 (14.5-ounce) can diced tomatoes, with liquid
1 (15-ounce) can tomato sauce
1 1/4 cups finely ground pecans, divided (about the consistency of sand)*

Fillings, Toppings:

8 sheets lasagna noodles (look for whole grain), dry
1 bunch Swiss chard, sliced
1 cup plant-based shredded cheese (i.e., Daiya, Violife, Follow Your Heart)
2 tablespoons chopped parsley (optional)

Instructions

Heat olive oil in a large sauté pan or dutch oven.
Sauté onion, bell pepper, and garlic for 8 minutes.
Add Italian seasoning, black pepper, and sea salt (if desired), stirring well.
Add diced tomatoes with liquid, tomato sauce, and 1 cup of the ground pecans. Stir sauce well and heat for 3 minutes.
Preheat oven to 350 F.
Layer the following ingredients in a 13 X 9-inch baking dish, sprayed with non-stick cooking spray:
4 sheets of dry lasagna noodles
Half of the chard
Half of the tomato vegetable mixture
Half of the plant-based cheese
Repeat the layers so that there are two layers.
Cover with foil and bake for 45 minutes.
Remove foil, sprinkle with remaining ¼ cup pecans, and bake uncovered for an additional 15 minutes.
Remove from oven, sprinkle with chopped parsley (optional), slice into squares, and serve.

Notes

*Grind pecans in a food processor or blender just for 1-2 seconds until finely ground, about the consistency of sand. Alternatively, you can finely chop with a knife.

Prep Time: 15 minutes
Cook Time: 1 hour
Category: Entree
Cuisine: American, Italian