Spring Vegetable Lasagna

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

Yield: 6 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)

Preparation

Preheat oven to 375°.

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.

Nutritional Information

Calories:

308 (30% from fat)

Fat:

10.3g (sat 5.9g,mono 2.6g,poly 0.7g)

Protein:

25.8g

Carbohydrate:

30.8g

Fiber:

3.3g

Cholesterol:

53mg

Iron:

2.2mg

Sodium:

865mg

Calcium:

495mg