Layers of cheese, chunky tomatoes, and earthy greens make this one of the best vegetarian lasagnas you’ll try.

　　

Ingredients

Serves 6; 2 1/2 x 4-inch square per serving

　　1 14- to 16-ounce bunch red or green Swiss chard, stems discarded, leaves chopped (about 8 cups)

　　1 cup water

　　9 dried whole-grain lasagna noodles

　　Cooking spray

　　2 teaspoons olive oil

　　1 medium onion, diced

　　2 medium garlic cloves, minced

　　2 14.5-ounce cans no-salt-added diced tomatoes, well drained

　　1/2 teaspoon dried basil, crumbled

　　1/8 teaspoon pepper and 1/8 teaspoon pepper, divided use

　　1 cup shredded low-fat mozzarella cheese

　　1 cup fat-free ricotta cheese

　　2 tablespoons shredded or grated Parmesan cheese

　　

Step 1

In a large saucepan, combine the chard and water. Bring to a boil over high heat. Reduce the heat and simmer, covered, for 5 minutes, or until tender. Drain well in a colander. Let cool for about 10 minutes, or until easy to handle. Squeeze the chard dry. Transfer to a medium bowl.

　　

Step 2

Meanwhile, cook the pasta using the package directions, omitting the salt. Don’t overcook. Drain well in a colander. Cut a long piece of wax paper. Place the noodles in a single layer on the wax paper. Using paper towels, pat the noodles dry. Set aside.

　　

Step 3

Preheat the oven to 375°F. Lightly spray an 8-inch square glass baking dish and a piece of aluminum foil large enough to cover the dish with cooking spray. Set the dish and foil aside.

　　

Step 4

Heat the oil in a medium nonstick skillet over medium-high heat, swirling to coat the bottom. Cook the onion for 2 minutes, or until almost soft, stirring frequently.

　　

Step 5

Stir in the garlic. Cook for 1 minute, stirring constantly.

　　

Step 6

Stir in the tomatoes, basil, and 1/8 teaspoon pepper. Bring to a boil. Reduce the heat and simmer for 5 minutes, or until the tomatoes are very soft, stirring occasionally.

　　

Step 7

Stir the mozzarella, ricotta, and remaining 1/8 teaspoon pepper into the chard.

　　

Step 8

Layer as follows in the baking dish: 1/2 cup tomato mixture; 3 noodles, trimmed to fit the dish; half the cheese mixture; 3/4 cup tomato mixture; 3 noodles, trimmed; remaining cheese mixture; remaining tomato mixture; and final 3 noodles, trimmed. Cover tightly with the aluminum foil with the sprayed side down.

　　

Step 9

Bake for 25 minutes, or until the casserole is heated through. Sprinkle with the Parmesan. Bake, uncovered, for 5 minutes, or until the Parmesan melts. Let stand for 10 minutes to make cutting easier. Cut into 6 pieces. Using a wide spatula, transfer the pieces to plates.

　　

Cook’s Tip

Step 10

Chard with dark green leaves and red stems (red chard) may be more strongly flavored than chard that is lighter in color. Either works well in this recipe.

　　

Nutrition information

Step 11

(Per serving)

　　

Step 12

Calories: 287

　　

Step 13

Total fat: 6.5g

　　

Step 14

Saturated: 2.0g

　　

Step 15

Trans: 0.0g

　　

Step 16

Polyunsaturated: 0.5g

　　

Step 17

Monounsaturated: 2.5g

　　

Step 18

Cholesterol: 18mg

　　

Step 19

Sodium: 380mg

　　

Step 20

Carbohydrates: 40g

　　

Step 21

Fiber: 9g

　　

Step 22

Sugars: 9g

　　

Step 23

Protein: 17g

　　

Step 24

Calcium: 325mg

　　

Step 25

Potassium: 749mg

　　

Dietary Exchanges

Step 26

2 starch

　　

Step 27

2 vegetable

　　

Step 28

1 1/2 lean meat

　　American Heart Association Low-Salt Cookbook, 4th Edition