Fresh Vegetarian Lasagna with Two Layers of Veggies

You won't miss the meat in this two-layer vegetarian lasagna recipe. Featuring bright cherry tomatoes, deep green Swiss chard, and creamy goat cheese, it's a dinner recipe that doesn't skimp on flavor. Your whole family will love this go-to healthy casserole!

There's nothing boring about this vegetarian lasagna. You get a punch of flavor from garlicky greens and tangy goat cheese while toasted walnuts add a surprising crunch. Time to get started. In a large [unk] oven, cook garlic in 1 tablespoon of hot oil for 30 seconds over medium heat. Add half the Swiss chard and cook for 2 minutes. Add the remaining chard. Sprinkle with 1/2 teaspoon of salt and 1/4 teaspoon of nutmeg. Cook and stir until just wilted. Cook 12 lasagna noodles for 10 to 12 minutes or until al dente. Drain the noodles and rinse them with cold water. For the filling, combine 12 ounces of room temperature goat cheese, 1/2 cup of milk, 1 egg, 2 tablespoons of chives, and 1/2 teaspoon of salt. Whisk together until smooth. Next, generously drizzle the bottom of a 3 quart rectangular baking dish with olive oil. Arrange 3 of the noodles in a single layer in the bottom of the dish. Spread with a quarter of the goat cheese filling then top with a quarter of the Swiss chard mixture. Next, add 1 cup of the halved cherry tomatoes and 1/8 of a cup of the chopped toasted walnuts. Repeat the layers. And sprinkle the top with 1/4 cup of grated parmesan cheese. Cover the lasagna with a piece of parchment paper brushed with olive oil, coated side down. Seal tightly with foil. Bake the lasagna for 30 minutes. Uncover and bake 15 minutes more or until the cheese is golden and the mixture is bubbly. Let the lasagna stand for 20 minutes before serving. And it's really that easy. A flavorful vegetarian lasagna that comes together in no time.