Lasagna is one of my favorite dishes to make – it can be made early in the day so there’s no last-minute scrambling at dinnertime, and it usually lasts two nights in our house. Lasagna can be so rich that I don’t often think of making it during warm summer months. This recipe is much lighter than traditional meaty lasagna while remaining satisfying and comforting.
Sweet summer heirloom tomatoes, fresh mozzarella, and two, yes TWO, salad-size containers of dark leafy greens like baby spinach, Swiss chard, and kale are the stars of this healthy dinner. 

Don’t be alarmed by the massive amount of greens, they really cook down.  I love when I can eat my salad in a main course dish like this. If you have a hard time getting your kids to eat veggies, this recipe may be your ticket to getting them to eat their greens. I added capers for an extra flavorful salty bite, and my daughter loves them, but they are optional if your family does not share that love.
I have been getting a LOT of comments asking where to find my pretty china. It’s Pip Studio and I got it here at 


 The best part? Leftovers for lunch the next day.

Heirloom Tomato and Greens Lasagna
printer friendly recipe

serves 6

2 tablespoons extra virgin olive oil 
10 oz. baby spinach, kale, or chard (looks like a lot, but cooks down)
2-3 medium heirloom tomatoes, any color, sliced
1 egg, lightly beaten
16 oz. ricotta cheese
4 oz. goat cheese 
1 cup grated Parmesan Cheese
25 oz homemade or store-bought marinara sauce 
8 oz. fresh mozzarella cheese in water, well drained and sliced 
8-9 oz. fresh or cooked lasagna noodles (I used fresh sheets) 
2 tablespoons capers 

Preheat oven to 375.

Pour olive oil in a large pot over medium heat. Add greens, and season lightly with salt and pepper. Toss until wilted, about 5 minutes. Transfer to paper towels and wring out as much water as possible. Set aside.

Press paper towels on top of the tomatoes to soak up some of the juices. 

In a medium bowl, stir together the egg, ricotta, goat cheese, 1/2 cup Parmesan, and a pinch of salt and pepper. Set aside. 

Coat the bottom of a 9 x 13 inch casserole dish with a layer of sauce. Place a layer of noodles on top of the sauce. Spread 1/3 of the ricotta mixture over the noodles. Arrange 1/3 of the mozzarella over the ricotta layer. Arrange 1/2 of the greens and 1/2 of the tomatoes over the cheese. Pour a thin layer of sauce on top. Add a second layer of noodles. Spread another 1/3 of the ricotta over the noodles, and layer the mozzarella on top. Continue layering until the ingredients have been used up, ending with noodles and then sauce and capers. Sprinkle with the remaining 1/2 cup Parmesan. Bake for 45 minutes or until bubbling.