Pasta is a sure-fired crowd pleaser in most American families, and therefore it’s an excellent way to slip healthy vegetables in under the radar. And because pasta is oh-so-versatile, you can easily change this recipe to include the produce you have on hand: spinach, kale, summer or winter squashes, bell or other mild peppers, leeks, broccoli, cauliflower, you name it. You’ll need a 9-by-13-inch glass baking dish, which will create three layers of noodles.
0 hours, 20 minutes
0 hours, 40 minutes
- 3 cloves garlic, minced
- 1 15-ounce container ricotta cheese
- 2 cups mozzarella cheese, grated
- 1 handful basil, chopped
- 1 jar preprepared pasta sauce, about 4 cups
- 1 package lasagna noodles
- 1/2 cup Parmesan, grated
- 1 bunch chard, stems and leaves divided
- 1 summer squash, such as zucchini, peeled if necessary
- Heat a larger skillet to medium high heat, drizzle with olive oil. Add chard stems and cook until beginning to tender, about 3-4 minutes.
- Pre-heat oven to 350 degrees. Boil the lasagna noodles in salted water according to package directions. Drain, rinse with cold water to cool, separate to prevent sticking, and set aside.
- Add garlic and squash, and continue to cook 4 more minutes, until squash is tender-crisp, not mushy. Add chard and cover, let sit 2-3 minutes, until chard is wilted. Add basil. Salt and pepper to taste, stir to combine and set aside.
- Combine cheeses — leaving aside 1/2 cup mozzarella for later) in a medium bowl and set aside. Finely chop chard stems, slice the leaves, and chop squash into matchstick-sized pieces.
- Begin your layering by spreading 1/2 cup pasta sauce in the bottom of a 9-by-13-inch baking dish. Add a layer of noodles (about 6), overlapping their edges to create a stable lasagna. Next spread 1/3 veggie mixture and 1/3 cheese mixture, then cover with 1 cup pasta sauce. Add another layer of noodles and repeat twice, until all cheese and vegetables are used.
- Top with remaining noodles, spread with remaining 1/2 cup sauce, sprinkle with remaining 1/2 cup mozzarella. Cover with foil and bake for 45 minutes, until bubbly throughout. Remove foil in last 10 minutes if browning is desired.
- Allow to cool 10 minutes before slicing into eight pieces and serving.
- Local Dish original - by Kate