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 |
Servings and Times
Tip:
Save leftovers for lunch or freeze in individual containers.
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