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Vegetarian Lasagna

Think casseroles only come in shades of beige? Try again! This vegetarian lasagna is loaded with colorful vegetables like tomatoes and Swiss chard.

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Vegetarian Lasagna
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  • Makes: 8 servings
  • Prep: 45 mins
  • Bake: 45 mins 375°F
  • Stand: 20 mins

Vegetarian Lasagna

Directions

  1. Preheat oven to 375 degrees F. Remove and discard thick stems from Swiss chard; coarsely chop. In a large Dutch oven cook garlic in hot oil 30 seconds over medium heat. Add Swiss chard in batches. Cook 2 minutes or until all the chard is slightly wilted. Sprinkle with 1/2 tsp.of the salt and the nutmeg; set aside.**
  2. Cook noodles according to package directions until tender but still firm (al dente). Drain; rinse with cold water. Drain well.
  3. For filling, in a medium bowl whisk together goat cheese, milk, egg, chives, and remaining 1/2 tsp. salt until well-combined.
  4. Drizzle bottom of a 3-qt. rectangular baking dish with olive oil. Arrange 3 noodles in a single layer atop oil. Spread with one-fourth of the filling. Top with one-fourth of the Swiss chard mixture. Top with one-fourth of the cherry tomatoes and one-fourth of the walnuts. Repeat layers. Sprinkle top with Parmesan cheese. Cover with a piece of parchment paper brushed with olive oil, coated side down; seal tightly with foil.
  5. Bake 30 minutes. Uncover; bake 15 minutes more or until cheese is golden and mixture is bubbly. Let stand 20 minutes before serving.

From the Test Kitchen

*

Because this lasagna has a thick sauce, we don't recommend using no-boil noodles.

**

Store wilted Swiss chard in the refrigerator up to 3 days.

Nutrition Facts (Vegetarian Lasagna )

  • Per serving:
  • 468 kcal cal.,
  • 28 g fat
  • (11 g sat. fat,
  • 8 g polyunsaturated fat,
  • 7 g monounsatured fat),
  • 60 mg chol.,
  • 708 mg sodium,
  • 35 g carb.,
  • 5 g fiber,
  • 6 g sugar,
  • 21 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet

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