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White Lasagne with Swiss Chard, Spinach and Gruyere

  • Yield: Serves 8. 1x



For the béchamel

  • 85 g or 3 oz  butter
  • 60 g or ½ c unbleached all-purpose flour flour
  • 1.2 l or 5 c  milk, heated
  • Kosher salt and freshly ground black pepper
  • 200 g or 2 c shredded Gruyère cheese
  • 50 g or ½ c grated Parmigiano-Reggiano

For the vegetables and assembly

  • 30 ml or 2 tbsp olive oil
  • 500 g or 2 c chopped leeks, white and green parts only (from two large), washed and finely chopped
  • 6 g or 2 tsp minced garlic
  • 6 c Swiss chard leaves, torn (from 1 large bunch, inner ribs discarded)
  • 10 oz of 6 c fresh baby spinach
  • 900 g or 2 lb fresh lasagne (454g or 16 oz dried); cooked until al dente
  • Kosher salt and freshly ground black pepper
  • 170 g or 6 oz fresh mozzarella, shredded
  • 5 g or ¼ c fresh basil leaves, washed, dried and chopped
  • 50 g or ½ c shredded Gruyère
  • 25 g or ¼ c shredded Parmigiano-Reggiano


Prepare the béchamel

  1. In a medium saucepan over medium heat, melt the butter until bubbling; add the flour and whisk briskly.
  2. Gradually pour the warmed milk, whisking constantly until the sauce is smooth and thickened considerably.
  3. Remove from the heat and add seasonings. Whisk in the cheeses until fully melted. Set aside.

Prepare the vegetables

  1. In a large skillet or 6-quart braising pan over medium heat, warm the olive oil. Sauté the leeks until slightly caramelized (5-7 minutes). Add the garlic and cook until fragrant (30 seconds).
  2. Add Swiss chard and spinach; sauté until just wilted. Season with salt and pepper to taste. Set aside.

Assemble the lasagne

  1. Preheat oven to 375° F and butter a  9 x 13” baking dish or equivalent.
  2. Spread a little béchamel on the bottom of your dish. Add a pasta layer, some of the wilted vegetables, fresh mozzarella and basil. Cover with a layer of béchamel and repeat the layers until you have used up all of the pasta, vegetables, and sauce. Try to end with a layer of pasta, followed by a thin coating of béchamel.
  3. Sprinkle the shredded Gruyère and Parmesan on top
  4. Bake until the edges are golden brown (35–45 minutes). Let the lasagne rest for 10 minutes before serving.


Adapted from Sarah Schuster, Food 52, White Lasagne with Swiss Chard, Leeks and Gruyere.

  • Author: Helen Kain