Easy Veggie Lasagna

• Makes: 10 servings
• Yield: servings
• Prep: 30 mins
• Broil: 10 mins
• Bake: 1 hr 5 mins at 375°F

Ingredients

• 12 traditional lasagna noodles
• 4 zucchini (about 1 3/4 lbs), trimmed and sliced lengthwise (24 slices total)
• 1 tablespoon olive oil
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 2 containers (16 oz each) 2% cottage cheese
• 2 egg yolks
• 1/4 cup fresh basil, chopped
• 1 jar (24 oz) marinara sauce
• 1 can (14.5 oz) diced tomatoes, drained
• 1 box (9 oz) frozen artichoke hearts, thawed and chopped
• 3 cups shredded part-skim mozzarella
• Chopped parsley (optional)

Directions

1. Place dry noodles in a large bowl and add the hottest tap water you can. Soak 20 minutes.
2. Meanwhile, heat broiler. Toss zucchini with oil and 1/8 tsp each of the salt and pepper. Spread onto 1 large or 2 small baking sheets. Broil 5 minutes; flip slices over and broil an additional 5 minutes. Set aside. Lower oven temp to 375 degrees .
3. In a medium bowl, beat cottage cheese, egg yolks, basil and remaining 1/8 tsp each salt and pepper.
4. Coat a 13 x 9 x 2-inch baking dish with nonstick cooking spray. Spread 1/2 cup of the marinara on bottom of dish. Top with 3 of the soaked noodles. Top noodles with 2 cups of the cottage cheese mixture. Add 3 more noodles to dish. Top noodles with half the zucchini slices. Combine remaining marinara sauce, the diced tomatoes and chopped artichoke hearts. Spread half over zucchini. Top with 3 noodles. Layer with remaining 2 cups cottage cheese mixture, remaining zucchini slices and 1 cup of the mozzarella. Add remaining 3 noodles, remaining marinara mixture and top with remaining 2 cups mozzarella.
5. Cover with nonstick foil and bake at 375 degrees for 35 minutes. Uncover dish and bake an additional 30 minutes, until cheese is melted, edges are bubbly and noodles are tender when pierced with a knife. Sprinkle lasagna with chopped parsley, if using, and let stand 20 minutes before slicing.

Nutrition Information for Easy Veggie Lasagna

Servings Per Recipe: 10
PER SERVING: 390 cal., 13 g total fat (6 g sat. fat), 74 mg chol., 965 mg sodium, 42 g carb. (5 g fiber), 26 g pro.

Swiss Chard and Mushroom Lasagna

• Makes: 8 servings
• Yield: servings
• Prep: 30 mins
• Cook: 17 mins
• Bake: 50 mins at 400°F
• Cool: 20 mins

Ingredients

• 2 tablespoons olive oil
• 3 cloves garlic, chopped
• 1 pound Swiss chard, stems removed, cut crosswise into 1-inch slices
• 1 pound baby bella mushrooms, sliced
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons unsalted butter
• 1/4 cup all-purpose flour
• 2 1/2 cups fat-free milk
• 1/4 teaspoon ground nutmeg
• 1/8 teaspoon cayenne pepper
• 12 uncooked lasagna noodles
• 1 container (15 oz) part-skim ricotta cheese
• 1 cup shredded Fontina cheese
• 1 egg, lightly beaten
• 2 cups shredded part-skim mozzarella
• 1/2 cup grated Grana Padano or Parmigiano-Reggiano cheese

Directions

1. Heat oven to 400 degrees . Coat a 13 x 9 x 2-inch baking dish with nonstick cooking spray.
2. In a large nonstick skillet, heat olive oil over medium-high heat. Add garlic, Swiss chard, mushrooms, 1/4 tsp of the salt and the black pepper. Cook 7 minutes, stirring occasionally. Spoon off any excess liquid.
3. Meanwhile, in a medium saucepan, melt butter over medium heat; stir in flour and cook 1 minute. Gradually whisk in milk. Bring to a simmer; cook, stirring frequently, 3 minutes or until thickened. Add remaining 1/4 tsp salt, the nutmeg and cayenne.
4. Cook lasagna noodles following package directions, about 10 minutes. Drain. Combine ricotta, Fontina and egg.
5. Spread 1/4 cup of white sauce in baking dish. Layer as follows: 3 noodles, ricotta mixture, 3 noodles, 1 cup of the sauce, chard mixture, 1/2 cup of the mozzarella, 3 noodles, remaining 11/2 cups mozzarella and 3 noodles. Spread remaining 3/4 cup sauce over noodles and sprinkle Grana Padano over top.
6. Cover and bake at 400 degrees for 30 minutes. Uncover and bake an additional 20 minutes. Cool 20 minutes before serving.

Nutrition Information for Swiss Chard and Mushroom Lasagna

Servings Per Recipe: 8
PER SERVING: 458 cal., 20 g total fat (10 g sat. fat), 87 mg chol., 790 mg sodium, 43 g carb. (3 g fiber), 29 g pro.