The Perfect Summer Vegetable Lasagna Recipe

Preheat oven to 375°.

Heat a Dutch oven and two tablespoons of olive oil over medium-high heat. Add chard, squash/zucchini, onion, bell pepper, and carrots to the pan. Season with salt and pepper, and sauté for 10 minutes. The chard should wilt, and the other ingredients should start to soften.

Meanwhile, combine ricotta, cottage cheese, parmesan, 1/2 cup asiago, and oregano to bowl. Season with salt and pepper.

Melt butter in a saucepan over medium heat. Add garlic and sauté for 1 minute. Whisk in flour and cook for 1 minute. Gradually add warm milk while stirring with a whisk. Bring to a gentle boil, stirring until the mixture starts to thicken. Remove from heat.

Spread three tablespoons of milk mixture over the bottom of a prepared baking dish. Arrange three noodles over the milk mixture, top with half the veggie mixture, half the cheese mixture, and 1/3 of the remaining milk mixture. Repeat, ending with a layer of noodles. Spread the remaining milk mixture over the noodles and top with the remaining asiago cheese. Cover with aluminum foil and bake for 40 minutes. Remove the foil near the end of the baking time to brown the top slightly. Let stand for 15 minutes before cutting.

Equipment Needed

Spice Level:

Dietary