Vegetable Lasagna

Nonna, avert your eyes.

I promise no blasphemy of traditional claims will be made. Instead, I just want to share one of the special meals I make for the vegetarian husband. I categorize special as something that takes a little bit of extra time put in, but more importantly, I know that all of the leftovers will be lovingly consumed. 

This dish is also not for the faint at heart when it comes to caloric intake. There's a pound of mozzarella. And I haven't even talked about the creamy ricotta. I guess that would be another reason why this lasagna would be special, as it's a meal to drum up on occasion. Just like Thanksgiving. Kind of. 

Top this off with fresh basil to compliment all the creamy, earthiness that baked into perfection. I didn't kick up my Korean roots to create this dish, but it's still something the hubby gets excited about even if I only hint at it. Really, in another life, I would be running in fields of grapes and eating all the pasta in the land. I mean, I've already got the vino consumption down. 


Vegetable Lasagna

About 6-8 servings

13-14 lasagna noodles
1 cup corn
1 bunch of chard
2 cans diced tomatoes
1 onion
4 garlic cloves
32 oz ricotta cheese
1 lb mozzarella
½ teaspoon chili flakes
1 teaspoon dried oregano
3-4 Tablespoons olive oil
1 teaspoon of salt
1 teaspoon of black pepper
Fresh basil for topping, optional


  1. Rough chop the onion, garlic cloves and chard, removing the hard stem.
  2. Boil the lasagna noodles for about 8-10 minutes, until al-dente. Take out and brush each noodle with olive oil so that they don’t stick to each other.
  3. In a medium-high heated pot, saute the onions for about 10 minutes until softened and brown. Add the chard and cook for about 50 minutes, until the size has reduced. Add the diced tomatoes and liquid, corn, garlic, dried oregano, salt and pepper. Continue cooking for about 5-10 minutes.
  4. In a 9x12 pan, start the layering with about 3 tablespoons of the vegetable mixture spread on the bottom. Add a layer of noodles, cut to fit the pan. Spread on half of the ricotta. Add about half of the vegetable mixture. Sprinkle on about half of the mozzarella. Repeat one more time. Top with a layer of noodles and the rest of the mozzarella.
  5. Bake in a 350°F for 30 minutes, then broil for about 5 minutes to brown the top. Take out and let cool for at least 15-30 minutes so the lasagna can set. Serve with fresh basil.