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.
Add Swiss chard, basil, onion and garlic; cook, stirring occasionally, for 5 to 7 minutes or until onion and Swiss chard are tender.
Spread one-quarter of the tomatoes in bottom of greased 13- x 9-inch glass baking dish.
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.
Cover with foil; bake for 65 to 70 minutes or until sweet potatoes are tender.
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.
A SharethePasta.org original recipe.
Chicken Lasagna with Sweet Potato and Swiss Chard
Amount Per Serving
Calories 260Calories from Fat 99
% Daily Value*
Saturated Fat 4g25%
* Percent Daily Values are based on a 2000 calorie diet.