Very Veggie Lasagna

By carvalhohm2

Ingredients

• 8 cups packed and chopped combination of kale and Swiss chard
• 9 lasagna noodles
• 3 tablespoons olive oil
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 1 pound sliced fresh mushrooms
• 1/8 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 (16-ounce) jar Alfredo sauce
• 1 (15-ounce) container ricotta cheese
• 1 1/2 cups shredded mozzarella cheese, divided
• 1 cup grated Parmesan cheese, divided
• 3 medium tomatoes, thinly sliced

Details

Servings 6
Preparation time 25mins
Cooking time 113mins
Adapted from mrfood.com

Preparation

Step 1

Cook the lasagna according to the package directions; drain. Preheat the oven to 350 degrees F.

In a large skillet, heat the olive oil over medium heat. Add the onion, garlic, and mushrooms, and saute for 2 to 3 minutes, or until the onion is tender. Add the combination of kale and Swiss chard and reduce the heat to medium-low; cover, and cook for 10 minutes, or until the vegetables are tender. Stir in the nutmeg, salt, and pepper.

Meanwhile, in a medium bowl, combine the Alfredo sauce, ricotta cheese, 1/2 cup mozzarella cheese, and 1/2 cup Parmesan cheese; mix well.

In a 9- x 13-inch baking dish, layer one-third of the sauce mixture, 3 noodles then one-third of the vegetable mixture and one-third of the sliced tomatoes. Repeat the layers 2 more times, ending with sliced tomatoes. Cover with aluminum foil and bake for 1 hour.

Remove from the oven and uncover; sprinkle the remaining 1/2 cup Parmesan cheese and 1 cup mozzarella cheese over the top and bake uncovered for 5 minutes, or until the cheese is melted. Let sit 10 minutes before cutting.