Harvest Lasagna

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Serves: 8

Prep Time: 30 mintues

Cook Time: 50 minutes


3 teaspoons olive oil, divided

1 bunch escarole or spinach, chopped

1 tablespoon minced garlic

1 (15-ounce) container part-skim ricotta cheese

2 small yellow squash, diced

1/2 teaspoon salt, divided

2 cups chopped onions

1 bunch Swiss chard, chopped

2 cups prepared marinara sauce

12 pre-cooked lasagna noodles

1 cup shredded Fontina cheese


01Heat the oven to 375 degrees F.
02In a large nonstick skillet over medium-high heat, heat 1 teaspoon of oil. Add escarole and cook for 5 minutes or until tender. Add garlic and cook for 1 minute. Drain liquid and transfer to a medium bowl. Cool completely and stir in ricotta cheese. Set aside.
03In the same skillet over medium heat, heat 1 teaspoon of oil. Add squash and cook 2 minutes per side or until just tender. Transfer to large plate and sprinkle with 1/4 teaspoon of salt.
04In the same skillet over medium-high heat, heat remaining oil. Add onions and cook for 5 minutes or until translucent. Add Swiss chard and cook until wilted, about 3 to 5 minutes. Season with 1/4 teaspoon of salt and transfer vegetables to a large plate to cool.
05In a saucepan over medium heat, warm marinara. Spoon half the marinara sauce in the bottom of a 13 x 9-inch baking dish. Create alternating layers of noodles, squash and ricotta mixture, ending with a noodle layer. Spoon remaining marinara over top layer of noodles. Sprinkle with Fontina cheese. Cover dish loosely with foil. Bake until sauce bubbles and noodles are tender, about 50 minutes. Let stand 15 minutes before serving.

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Heat a tablespoon of butter and a tablespoon of olive oil in a large pan. Wait until the pan is hot and the butter has fully melted.