Spring Vegetable Lasagna

By michaelmeiner

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

Details

Servings 6

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.