Swiss Chard Lasagna
En Español (Spanish Version)

Nutrition Facts
Serving Size¼ of recipeCalories440Total Fat20 gSaturated Fat11 gSodium1,219 mgTotal Carbohydrate43 gDietary Fiber9 gProtein28 g
Servings and Times
Tip: Save leftovers for lunch or freeze in individual containers.

Ingredients and Preparation
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 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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