Teresa's Recipes
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.
Ingredients
- 4 cups Marinara sauce
- 1 teaspoon, divided Salt
- 1/2 teaspoon Black pepper
- 1 teaspoon Dried oregano
- 3 cloves, minced Garlic
- 1, beaten Egg
- 2 cups, shredded Mozzarella cheese
- 1 cup, grated Parmesan cheese
- 15 ounces Ricotta cheese
- 12 sheets, uncooked Lasagna noodles
- 2 medium, sliced Yellow squash
- 4 cups, chopped Swiss chard
- 2 tablespoons Olive oil
Dietary Notes
- 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
Instructions
- Preheat the oven to 375°F (190°C).
- 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.
- In the same skillet, add the sliced yellow squash and cook until tender, about 8 minutes. Remove from the skillet and set aside.
- 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.
- Spread a thin layer of marinara sauce on the bottom of a 9x13 inch baking dish.
- Place a layer of lasagna noodles over the sauce.
- Spread half of the cooked Swiss chard over the noodles, followed by half of the sautéed squash.
- Spread half of the cheese mixture over the vegetables, smoothing it out evenly.
- Repeat the layering process with the remaining ingredients, ending with a final layer of marinara sauce and a topping of the remaining mozzarella cheese.
- Cover the baking dish with aluminum foil and bake for 30 minutes.
- Remove the foil and bake for an additional 15 minutes, or until the cheese is golden and bubbly.
- Let the lasagna cool for a few minutes before slicing and serving. Enjoy your delicious creation!
Tips
- For added flavor, consider incorporating some fresh basil or spinach into the layers.
- You can substitute zucchini for the yellow squash for a different twist.
- To make this dish gluten-free, use gluten-free lasagna noodles.