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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Because this lasagna is packed with fresh vegetables, there may be extra moisture in the bottom of the dish after it bakes. Ingredients:
cooking spray |
8 cups torn swiss chard (about 3/4 pound) |
2 cups chopped yellow squash |
1 1/2 cups chopped onion |
1 cup chopped red bell pepper |
1 cup shredded carrot |
1/2 teaspoon salt |
1 tablespoon butter |
4 garlic cloves, crushed |
2 tablespoons all-purpose flour |
1 1/2 cups fat-free milk |
6 tablespoons (1 1/2 ounces) grated fresh parmesan cheese, divided |
1 cup fat-free ricotta cheese |
1 cup fat-free cottage cheese |
1 cup (4 ounces) grated asiago cheese, divided |
1/2 teaspoon dried oregano |
6 no-boil lasagna noodles (such as barilla or vigo) |
Directions:
1. Preheat oven to 375°.
2. Heat a Dutch oven coated with cooking spray over medium-high heat. Add chard, squash, onion, bell pepper, carrot, and salt; saute 10 minutes or until tender.
3. Melt butter in a saucepan over medium heat. Add garlic; saute 30 seconds. Add flour, and cook 1 minute. Stir constantly with a whisk. Gradually add milk, stirring with a whisk until blended. Cook until thick (for about 4 minutes). Remove from heat; add 1/4 cup Parmesan. Stir until cheese melts.
4. Combine ricotta, cottage cheese, 1/2 cup Asiago, and oregano in a bowl.
5. Spread 2 tablespoons milk mixture in the bottom of an 8-inch square baking dish coated with cooking spray. Arrange 2 noodles over milk mixture; top with half of ricotta mixture, half of vegetable mixture, and 1/2 cup milk mixture. Repeat layers, ending with noodles. Spread remaining milk mixture over noodles. Sprinkle with 1/2 cup Asiago cheese and 2 tablespoons Parmesan. Bake at 375° for 45 minutes. Let stand 15 minutes.
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