Spring Vegetable Lasagna

Photo: Sspeno

Because this lasagna is packed with fresh vegetables, there may be extra moisture in the bottom of the dish after it bakes.

Yield: 6 servings
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 308
  • Calories from fat: 30%
  • Fat: 10.3g
  • Saturated fat: 5.9g
  • Monounsaturated fat: 2.6g
  • Polyunsaturated fat: 0.7g
  • Protein: 25.8g
  • Carbohydrate: 30.8g
  • Fiber: 3.3g
  • Cholesterol: 53mg
  • Iron: 2.2mg
  • Sodium: 865mg
  • Calcium: 495mg

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)

Preparation

  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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