Vegetarian Lasagna

(from kylerhea’s recipe box)

“ood as MedicineSM Tip:
One cup of Swiss chard contains more than 200 percent of your daily needs of vitamin A.

Culinary Taste Tip:
Balsamic or red wine vinegar, coupled with fennel seeds, add a southern Italian flair.

Culinary Technique Tip:
No boil lasagna noodles save a lot of time and can be found at most supermarkets."

Source: HBOF food blog

Prep time: 30 minutes
Cook time: 40 minutes
Serves 4 people

Categories: kale, supper, swiss chard


  • 3 cups chopped fresh kale or Swiss chard leaves
  • 1 cup packaged julienned (matchstick cut) carrots or thinly sliced carrots
  • 1 (26 ounce) jar spicy tomato basil pasta sauce (or make your own!)
  • 1 tablespoon balsamic or red wine vinegar
  • 1 teaspoon fennel seeds
  • 1 (15 ounce) carton fat free ricotta cheese
  • 1/4 cup each: chopped fresh basil leaves and grated Parmesan cheese
  • 2 large egg whites
  • 1/2 teaspoon freshly ground black pepper
  • 6 sheets no-boil lasagna noodles, such as Barilla or Prince brands
  • 1-1/2 cups shredded 2% milk mozzarella cheese


  1. Heat oven to 375 F. Combine kale and carrots with 1/4 cup water in a large saucepan. Cover; simmer over medium heat 3 minutes. Uncover; simmer 4 to 5 minutes or until the water is absorbed, stirring occasionally. Add pasta sauce, vinegar and fennel seeds; bring to a boil over high heat. Reduce heat; simmer uncovered 15 minutes.

  2. Meanwhile, combine ricotta cheese, basil, Parmesan cheese, egg whites and pepper; mix well. Spoon 1/2 cup of the pasta sauce onto bottom of a 9-inch square baking pan. Arrange 2 of the noodles over sauce. Spread half of ricotta mixture over noodles; top with 1 cup pasta sauce, 1/2 cup mozzarella cheese, 2 more noodles, remaining ricotta mixture, 1/2 cup pasta sauce, 1/2 cup mozzarella cheese, last 2 noodles and remaining pasta sauce. Cover dish with foil. Bake 35 to 40 minutes or until heated through and bubbly. Uncover; top with remaining 1/2 cup mozzarella cheese. Let stand at room temperature 5 to 10 minutes. Cut into squares; garnish with additional basil if desired.

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