Random Vegetable Lasagna (Squash and Chard)

In Food by Kate Jonuska

Random Vegetable Lasagna (Squash and Chard) Image

Summary

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.

Servings

8 servings

Prep Time

0 hours, 20 minutes

Cook Time

0 hours, 40 minutes

Ingredients

  • 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

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Allow to cool 10 minutes before slicing into eight pieces and serving.

Sources

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