Spring Vegetable Lasagna Recipe

Name: Spring Vegetable Lasagna
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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)

Servings: persons

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)

1
Preheat oven to 375u00b0.
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 375u00b0 for 45 minutes. Let stand 15 minutes.

1323

kcal

Calories

Fat

176

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: Cooking spray, 8 cups torn Swiss chard (about 3/4 pound), 2 cups chopped yellow squash, 1 1/2 cups chopped onion, and more.

Yes, Spring Vegetable Lasagna falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Spring Vegetable Lasagna

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