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Spring Vegetable Lasagna

Yield 6 servings
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)

Nutrition Information

  • calories 308
  • caloriesfromfat 30 %
  • fat 10.3 g
  • satfat 5.9 g
  • monofat 2.6 g
  • polyfat 0.7 g
  • protein 25.8 g
  • carbohydrate 30.8 g
  • fiber 3.3 g
  • cholesterol 53 mg
  • iron 2.2 mg
  • sodium 865 mg
  • calcium 495 mg

How to Make It

  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.