Lunch: Family Lasagna Recipe

This lasagna is meat-free and loaded with veggies. It tastes great leftover so make it ahead of time and serve later in the week.

Ingredients

2 medium zucchini or yellow summer squash
2 tsp. olive oil
salt
1 bunch Swiss chard
1 small onion
2 clove garlic
1 tsp. fresh thyme leaves
1 lb. plum tomatoes
4 no-boil lasagna noodles
2 carrots
1 c. part-skim ricotta cheese
2 oz. provolone cheese

Instructions

Arrange 1 oven rack 4 inches from broiler heat source and second rack in center. Preheat broiler.
In large bowl, toss zucchini with 1 teaspoon oil and 1/8 teaspoon salt. Arrange on 18" by 12" jelly-roll pan in single layer. Broil 6 minutes or until golden brown, turning over once. Set aside. Reset oven control to 425 degrees F.
Rinse Swiss chard in cold water; drain, leaving some water clinging to leaves.
In 12-in. skillet, heat remaining 2 teaspoons oil on medium. Add onion; cook 3 minutes or until soft, stirring occasionally. Add chard, garlic, thyme, and 1/8 teaspoon salt. Cook 6 to 7 minutes or until chard is very soft, stirring frequently. Remove from heat and set aside
In 8" by 8" baking dish, layer half of tomatoes, lasagna noodles, Swiss chard, shredded carrots, zucchini slices, and ricotta, in that order. Repeat layering once. Top with shredded provolone. Cover with foil. (Lasagna can be prepared to this point and refrigerated up to overnight.) Bake 30 minutes, covered. (If refrigerated, bake, 10 minutes longer.) Uncover and bake 20 minutes longer or until golden brown and bubbling.

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