Three-Cheese Lasagna with Swiss Chard

Preparation

1. 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.

2. 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.

3. 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

4. Dietary Exchanges

   Step 26

   2 starch

   Step 27

   2 vegetable

   Step 28

   1 1/2 lean meat