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 |