- 6
Ingredients
- 3/4 pound swiss chard
- 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 cloves garlic -- crushed
- 2 Tablespoons flour
- 1 1/2 cups milk
- 6 Tablespoons grated Parmesan cheese -- divided
- 1 cup ricotta cheese
- 1 cup cottage cheese
- 1 cup grated Asiago cheese -- divided
- 1/2 teaspoon dried oregano
- 6 no boil lasagna noodles
Preparation
Step 1
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 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 (about 4 minutes). Remove from heat; add 1/4 cup Parmesan cheese. 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 2T. Parmesan. Bake at 375 for 45 minutes. Let stand 15 minutes.