Vegetarian Lasagna

Vegetarian Lasagna
Makes:
8 servings
Prep:
45 mins
Bake:
45 mins 375°F
Stand:
20 mins
Rate me!


Vegetarian Lasagna

Ingredients
3
large bunches Swiss chard, rinsed and drained (1 1/2 to 2 lbs. total)
3
1
tablespoon olive oil
1
teaspoon kosher salt
1/4
teaspoon ground nutmeg
12
dried lasagna noodles*
12
ounces goat cheese, room temperature
1/2
cup milk
1
egg
2
tablespoons snipped fresh chives
 
Olive oil
4
cups cherry tomatoes, halved
1
cup coarsely chopped walnuts
1/4
cup grated Parmesan cheese

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
Your Comment:
close
close
close
close
close

close

Loading... Please wait...