Swiss Chard Lasagna
Nutrition Facts
Serving Size | ¼ of recipe |
Calories | 440 |
Total Fat | 20 g |
Saturated Fat | 11 g |
Sodium | 1,219 mg |
Total Carbohydrate | 43 g |
Dietary Fiber | 9 g |
Protein | 28 g |
Ingredients and Preparation
Ingredients | Measures |
---|---|
Swiss chard, cleaned and ends trimmed | ½ pound (about 1 bunch) |
Low-fat ricotta cheese | 10 ounces |
Parmesan cheese, shredded | 2/3 cup |
Sharp cheddar cheese, shredded | 2/3 cup |
Olive oil | 2 teaspoons |
Small yellow onions, diced | 2 |
Garlic cloves, sliced | 3 |
Crushed tomatoes | 28-ounce can |
Dried basil | 1 teaspoon |
No cook lasagna noodles (need about ½ box) | 1 box |
Cooking spray | |
1% milk | ½ cup |
- Directions
- Preheat oven to 425ºF.
- Place the chard in a large pot of boiling water and cook for about 5 minutes. Drain and let cool a bit. Squeeze out any excess water and cut the chard into large pieces.
- Mix chard, ricotta, and 1/3 cup of each type of shredded cheese in a bowl. Set aside.
- Heat oil in a deep nonstick skillet over medium-high heat. Add onion and garlic, and sauté for a few minutes. Reduce heat to medium, and add tomatoes and basil. Cook for 10-15 minutes without a lid, stirring occasionally.
- Coat a 9x9-inch, or similar-sized, baking pan with nonstick cooking spray. Layer first with the chard-ricotta mixture, then the noodles, and then the sauce. Repeat layers about 2 more times (or until sauces run out), finishing with tomato sauce on top. Add the milk around the pan’s edges and sprinkle with the remaining cheese.
- Bake uncovered in oven for 30-35 minutes.
Exchanges
1 starch; 2 vegetables; 1.5 dairy; 1 medium-fat meat; ½ fat
Side Suggestions: Classic Salad
Wash, slice, and dry romaine lettuce. Add sliced tomatoes, red onion, and cucumber. Drizzle with olive oil and vinegar, or dressing of your choice.
Side Suggestions: Whole Wheat Baguette
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