Thanks to Benedictine University Dietetic Intern Bret Moyer for sharing this recipe. Bret says: “This lasagna is very good and can use any type of leafy vegetable, like swish chard or spinach. It is kid-friendly because most kids will not even notice the swiss chard in the dish.”
8 ounces lasagna noodles
12 ounces Swiss chard
1 tablespoon olive oil
1 medium onion, chopped
1 clove garlic, minced
1 (15-ounce) container ricotta cheese, part-skim milk
1 cup shredded mozzarella
3/4 cup grated Parmesan
1/4 cup chopped fresh basil leaves
salt and pepper to taste
1/2 cup low-fat milk
1/4 cup half and half
2 cups (4 ounces) fontina cheese, grated
2 tablespoons grated Parmesan
2 tablespoons chopped fresh basil leaves
extra mozzarella to sprinkle on top
Preheat the oven to 400 degrees F. Spray a 13 x 9-inch glass baking dish with cooking spray.
Remove the stems from the chard. Course chop the leaves. In a large nonstick skillet, heat the oil over medium-high heat. Add the onion and cook until soft, about 5 to 7 minutes. Add the garlic and cook for 1 minute longer. Add the chard and cook, stirring constantly, until wilted, about 2 minutes. Allow the mixture to cool slightly.
Place the ricotta cheese, peas, mozzarella cheese, Parmesan cheese, basil, salt, and pepper in the bowl of a food processor. Add the cooled chard mixture and blend until smooth. Layer lasagna noodles and cheesy chard mixture in your baking dish until both are gone. Bake for 30 to 35 minutes until the top is golden. Cool for 5 minutes before serving.