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THE RECIPE - News/August 2001
"Summer Vegetable Lasagna"
========================================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
- 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 375 degrees F.
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 375 degrees F. for 45 minutes. Let stand 15 minutes.
Note: 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
Nutritional Information per Serving: Calories 308 (30% from fat); Fat 10.3g (sat 5.9g, mono 2.6g, poly 0.7g); Protein 25.8g; Carbohydrates 30.8g; Fiber 3.3g; Cholesterol 53mg; Iron 2.2mg; Sodium 865mg; Calcium 495mg
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