Served with a great fresh salad and good bread.
I use the No-Boil lasagna noodles, it makes it so much easier. I don't even par boil them. The moisture is the dish cooks the noodles perfectly.
For easy cleanup, assemble in a disposable 8-inch aluminum-foil pan. Make it ahead and deliver uncooked with baking instructions.
Spring Vegetable Lasagna
From
http://food.cookinglight.com/cooking/recipefinder.dyn?action=displayRecipe&recipe_id=226461Because this lasagna is packed with fresh vegetables, there may be extra moisture in the bottom of the dish after it bakes.
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, divided
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)
Preheat oven to 375°.
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.
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.
Combine ricotta, cottage cheese, 1/2 cup Asiago, and oregano in a bowl.
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° for 45 minutes. Let stand 15 minutes.
Yield: 6 servings
NUTRITION PER SERVING
CALORIES 308(30% from fat); FAT 10.3g (sat 5.9g,mono 2.6g,poly 0.7g); PROTEIN 25.8g; CHOLESTEROL 53mg; CALCIUM 495mg; SODIUM 865mg; FIBER 3.3g; IRON 2.2mg; CARBOHYDRATE 30.8g