Rating: 5 stars
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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

Recipe by Cooking Light April 2001

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Yield:
6 servings
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Ingredients

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Directions

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  • Preheat oven to 375°.

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  • 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.

  • 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.

  • Combine ricotta, cottage cheese, 1/2 cup Asiago, and oregano in a bowl.

  • 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.

Nutrition Facts

308 calories; calories from fat 30%; fat 10.3g; saturated fat 5.9g; mono fat 2.6g; poly fat 0.7g; protein 25.8g; carbohydrates 30.8g; fiber 3.3g; cholesterol 53mg; iron 2.2mg; sodium 865mg; calcium 495mg.
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