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Swiss Chard and Ricotta Lasagna Rolls

Cooking Time: 30 minutes


  • 6-8 Sheets American Style Lasagna Pasta
  • 500 gm pumpkin seeds
  • 1 bunch silverbeet
  • 2 C Ricotta cheese
  • 1/2 C grated parmesan
  • 1/4 C pine nuts
  • 2 tbsp sage
  • 1 tbsp olive oil
  • 1 brown onion
  • 2 garlic cloves
  • 400 gm diced tomatoes
  • 400 gm Tomato
  • 1/2 C thickened cream
  • 2 zucchini
  • 2 tbsp breadcrumbs
  • 1/3 C grated cheddar cheese


  • 1.
    Cook the pumpkin in a large saucepan of boiling water for 5 minutes or until just tender. Drain well
  • 2.
    Meanwhile, place the silver beet in a large saucepan over high heat. Cook, covered, turning occasionally, for 5 minutes or until just wilted. Remove from heat. Set aside to cool slightly.
  • 3.
    Use your hands to squeeze as much liquid from the silver beet as possible. Coarsely shred silver beet and place in a large bowl. Add the pumpkin, ricotta, parmesan, pine nuts and sage and stir until combined.
  • 4.
    Heat oil in a large deep ovenproof frying pan or flameproof casserole dish over medium heat. Add the onion and garlic and cook, stirring, for 5 minutes or until onion softens. Stir in the diced tomato and cream. Bring to a simmer and cook for 5 minutes or until the sauce thickens slightly. Season. Remove from heat
  • 5.
    Place 1 lasagna sheet on a clean work surface. Arrange one-sixth of the zucchini ribbons in a single layer over lasagna. Cut in half crossways. Spoon some of the ricotta mixture along 1 short side and roll up to enclose filling. Use a small serrated knife to cut into thirds crossways. Arrange rolls, cut-side up, over tomato mixture in the pan or dish. Continue with remaining lasagna sheets, zucchini and ricotta mixture, arranging rolls side-by-side in tomato mixture.
  • 6.
    Preheat oven to 200°C. Cover the pan or dish with foil. Bake for 20 minutes or until heated through. Remove foil. Sprinkle with breadcrumbs and cheddar. Bake, uncovered, for 10-15 minutes or until golden brown

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