Spring Vegetable Lasagna

2 Reviews
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Yield
6 servings
April 2001
RECIPE BY Cooking Light

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)

Nutritional Information

  • Calories 308
  • Caloriesfromfat 30%
  • Fat 10.3g
  • Satfat 5.9g
  • Monofat 2.6g
  • Polyfat 0.7g
  • Protein 25.8g
  • Carbohydrate 30.8g
  • Fiber 3.3g
  • Cholesterol 53mg
  • Iron 2.2mg
  • Sodium 865mg
  • Calcium 495mg

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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Ratings & Reviews

PetiteGourmet's Review

PetiteGourmet
September 14, 2011
This lasagna was fantastic!! So delicious and beautiful! I have an amazing lasagna that I make on a regular basic with turkey and goat cheese, but it's quite heavy and takes a long time to make. This lasagna was so much lighter and more appropriate for spring and summer months, and it came together pretty quickly. It was my first time using no-boil noodles - of which I was a bit skeptical - but I was more than pleased with their final texture. Unlike the previous reviewer, I didn't think it needed any extra sauce, but I did follow her advice and drained the cottage cheese - I, too, had no problem with extra liquid. I believe that seasoning every layer of a dish is important, so I added plenty of garlic, salt, and pepper to the vegetables as they sautéed. I also added about an extra teaspoon of oregano to the cheese mixture. I will definitely be making this again soon!

EllenDeller's Review

EllenDeller
March 27, 2009
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.
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