Lasagna is a fun and versatile dish that’s always a crowd-pleaser. Sweet potato and Swiss chard make this version a seasonal comfort classic.


  1. Preheat oven to 375˚F. Heat oil in large skillet set over medium-high heat; cook chicken, salt and pepper, breaking up with wooden spoon, for about 5 minutes or until browned.
  2. Add Swiss chard, basil, onion and garlic; cook, stirring occasionally, for 5 to 7 minutes or until onion and Swiss chard are tender.
  3. Spread one-quarter of the tomatoes in bottom of greased 13- x 9-inch glass baking dish.
  4. Arrange 3 lasagna sheets over top. Layer 1/3 of the sweet potatoes, 1/3 of the chicken mixture, 1/3 of the remaining tomatoes, 1/3 of the ricotta cheese and 1/3 of the Italian cheese blend over top. Repeat layers twice. Sprinkle with Parmesan cheese.
  5. Cover with foil; bake for 65 to 70 minutes or until sweet potatoes are tender.
  6. Preheat oven to broil. Remove foil; broil for 30 seconds to 2 minutes or until cheese is melted and golden. Sprinkle with parsley and let stand for 5 minutes before slicing.

Tip: You can substitute Italian sausage, ground pork or beef for chicken if desired.

Makes 12 servings. Per serving: 260 calories, 11 g fat, 4 g saturated fat, 65 mg cholesterol, 610 mg sodium, 35 g carbohydrates, 5 g fiber, 7 g sugar, 29 g protein.

A Pasta Fits original recipe.

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