Swiss Chard LasagnaEn Español (Spanish Version)
Serving Size¼ of recipeCalories
20 gSaturated Fat11 gSodium
1,219 mgTotal Carbohydrate
43 gDietary Fiber9 gProtein
Save leftovers for lunch or freeze in individual containers.
IngredientsMeasuresSwiss chard, cleaned and ends trimmed½ pound (about 1 bunch)Low-fat ricotta cheese10 ouncesParmesan cheese, shredded2/3 cupSharp cheddar cheese, shredded2/3 cupOlive oil2 teaspoonsSmall yellow onions, diced2Garlic cloves, sliced3Crushed tomatoes28-ounce canDried basil1 teaspoonNo cook lasagna noodles (need about ½ box)1 boxCooking spray1% milk½ cupDirectionsPreheat 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.
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