Swiss Chard Lasagna

Adapted from CooksAid.com

Nutrition Facts

Serving Size	¼ of recipe
Calories	440
Total Fat	20 g
Saturated Fat	11 g
Sodium	1,219 mg
Total Carbohydrate	43 g
Dietary Fiber	9 g
Protein	28 g

Servings and Times

Servings

Tip: Save leftovers for lunch or freeze in individual containers.

Ingredients and Preparation

Ingredients	Measures
Swiss chard, cleaned and ends trimmed	½ pound (about 1 bunch)
Low-fat ricotta cheese	10 ounces
Parmesan cheese, shredded	2/3 cup
Sharp cheddar cheese, shredded	2/3 cup
Olive oil	2 teaspoons
Small yellow onions, diced	2
Garlic cloves, sliced	3
Crushed tomatoes	28-ounce can
Dried basil	1 teaspoon
No cook lasagna noodles (need about ½ box)	1 box
Cooking spray
1% milk	½ cup

Directions
Preheat oven to 425ºF.
Place the chard in a large pot of boiling water and cook for about 5 minutes. Drain and let cool a bit. Squeeze out any excess water and cut the chard into large pieces.
Mix chard, ricotta, and 1/3 cup of each type of shredded cheese in a bowl. Set aside.
Heat oil in a deep nonstick skillet over medium-high heat. Add onion and garlic, and sauté for a few minutes. Reduce heat to medium, and add tomatoes and basil. Cook for 10-15 minutes without a lid, stirring occasionally.
Coat a 9x9-inch, or similar-sized, baking pan with nonstick cooking spray. Layer first with the chard-ricotta mixture, then the noodles, and then the sauce. Repeat layers about 2 more times (or until sauces run out), finishing with tomato sauce on top. Add the milk around the pan’s edges and sprinkle with the remaining cheese.
Bake uncovered in oven for 30-35 minutes.

Exchanges
1 starch; 2 vegetables; 1.5 dairy; 1 medium-fat meat; ½ fat

Side Suggestions: Classic Salad
Wash, slice, and dry romaine lettuce. Add sliced tomatoes, red onion, and cucumber. Drizzle with olive oil and vinegar, or dressing of your choice.

Side Suggestions: Whole Wheat Baguette

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