Vegetarian Lasagna
147
- Prep Time20 mins
- Total Time45 mins
- Makes6 Servings
(Photo: Roberto Caruso)
Nutritious and delicious with swiss chard, ricotta, navy beans and noodles.
Ingredients
475-g tub extra-smooth ricotta, about 2 cups
540-mL can navy beans, drained and rinsed
1 tbsp lemon zest
1/4 tsp hot-red-chili-flakes
796-mL can crushed tomatoes
1/4 cup water
2 garlic cloves, minced
1/2 tsp salt
360-g pkg fresh lasagna sheets
5 cups shredded red swiss chard, leaves only, about 1 small bunch
Instructions
Preheat oven to 450F. Stir ricotta with beans, lemon zest and chili flakes in a large bowl. Combine tomatoes with water, garlic and salt in a medium bowl.
Spread 1 cup of tomato mixture on bottom of a 9 × 13-in. baking dish. Lay 2 sheets side by side overtop. They will not cover sauce completely. Spread half of ricotta mixture on sheets. Scatter half of chard overtop. Drizzle one-third of remaining sauce overtop. Repeat layering. Finish with lasagna sheets, then sauce. Cover baking dish with foil.
Bake in centre of oven for 20 min. Remove foil and continue baking for 5 more min.
Nutrition (per serving)
Calories 431, Protein 23g, Carbohydrates 62g, Fat 11g, Fibre 8g, Sodium 824mg.