Spring Vegetable Lasagna Recipe
Online Lasagna Recipes for Everyday Cooking

 

Spring Vegetable Lasagna 

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)

INSTRUCTIONS:

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

1. Preheat oven to 375 degrees.

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 degrees for 45 minutes. Let stand 15 minutes.

Yield: 6 servings.

AUTHOR: Chyrel



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