Spring Vegetable Lasagna
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)
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.