Enhanced Swiss Chard and Squash Lasagna

Enhanced Swiss Chard and Squash Lasagna

Savor the vibrant colors and rich flavors of this Enhanced Swiss Chard and Squash Lasagna, a delightful vegetarian masterpiece that elevates traditional Italian cuisine. Layers of tender Swiss chard and sweet yellow squash create a symphony of textures, perfectly nestled between sheets of al dente pasta. Each bite is enveloped in a luscious marinara sauce and a medley of creamy cheeses that melt together for a comforting, indulgent experience. This dish not only celebrates the rustic roots of lasagna, which dates back to Ancient Greece, but also embraces the bounty of seasonal vegetables, making it a wholesome choice for any gathering. Serve it with a side of garlic bread and a fresh green salad for an unforgettable meal.

Servings: 8

Ingredients

  • Marinara sauce (4 cups)
  • Salt (1 teaspoon, divided)
  • Black pepper (1/2 teaspoon)
  • Dried oregano (1 teaspoon)
  • Garlic (3 cloves, minced)
  • Egg (1, beaten)
  • Mozzarella cheese (2 cups, shredded)
  • Parmesan cheese (1 cup, grated)
  • Ricotta cheese (15 ounces)
  • Lasagna noodles (12 sheets, uncooked)
  • Yellow squash (2 medium, sliced)
  • Swiss chard (4 cups, chopped)
  • Olive oil (2 tablespoons)

Instructions

  1. Preheat the oven to 375°F (190°C).
  2. In a large skillet, heat the olive oil over medium heat. Add the chopped Swiss chard and sauté until wilted, about 5 minutes. Remove from the skillet and set aside.
  3. In the same skillet, add the sliced yellow squash and cook until tender, about 8 minutes. Remove from the skillet and set aside.
  4. In a mixing bowl, combine the ricotta cheese, grated Parmesan cheese, shredded mozzarella cheese, beaten egg, minced garlic, dried oregano, 1/2 teaspoon salt, and black pepper. Mix until well combined.
  5. Spread a thin layer of marinara sauce on the bottom of a 9x13 inch baking dish.
  6. Place a layer of lasagna noodles over the sauce.
  7. Spread half of the cooked Swiss chard over the noodles, followed by half of the sautéed squash.
  8. Spread half of the cheese mixture over the vegetables, smoothing it out evenly.
  9. Repeat the layering process with the remaining ingredients, ending with a final layer of marinara sauce and a topping of the remaining mozzarella cheese.
  10. Cover the baking dish with aluminum foil and bake for 30 minutes.
  11. Remove the foil and bake for an additional 15 minutes, or until the cheese is golden and bubbly.
  12. Let the lasagna cool for a few minutes before slicing and serving. Enjoy your delicious creation!

Dietary Information

Servings: 8 • Dish Type: Main Course • Prep Time: 30 minutes • Cook Time: 45 minutes • Calories: 400 • Fat: 22g • Carbs: 38g • Protein: 17g • Sodium: 600mg • Sugar: 5g