Spring Vegetable Lasagna
Because this lasagna is packed with fresh vegetables, there may be extra moisture in the bottom of the dish after it bakes.
How to Make It
Step 1
Preheat oven to 375°.
Step 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.
Step 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.
Step 4
Combine ricotta, cottage cheese, 1/2 cup Asiago, and oregano in a bowl.
Step 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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EllenDeller's Review
One of the best lasagnas I've had, with a very fresh, lively taste. I made extra sauce and thickened with cornstarch instead of flour (1 TB + 1 tsp. cornstarch whisked into 2 cups cold milk), added some crushed red pepper to the sauce, and most importantly, I drained the cottage cheese in a sieve (over a bowl) for about 20 minutes to get rid of excess moisture. I had no problems with excess liquid in the finished product. This is quite filling and we were satisfied with one piece and a salad. I baked this the night before and then reheated individual pieces in the microwave after work.
PetiteGourmet's Review