White Vegetable Lasagna

From Your Organic Kitchen


12 oz. Lasagna noodles                                   

2 TBSP olive oil                                              

2 cups firmly packed thinly sliced Chard, leaves and stems

½ medium sweet onion, minced                        

2 TBSP unbleached all-purpose flour

4 cups of milk                                                  

¼ tsp fresh grated nutmeg        

½ cup grated Parmesan cheese                        

16 oz. Ricotta cheese

8 oz. Mozzarella cheese cut into chunks

½ cup grated provolone

1 large egg beaten

2 TBSP chopped fresh oregano

3 TBSP chopped fresh parsley                         

½ tsp salt

¼ tsp fresh ground black pepper


Preheat oven to 375.  Lightly coat a 13”x9” baking dish with oil.  Cook the lasagna according to package directions.  Drain and rinse under cold water, drain completely.

Meanwhile, heat the oil in a medium saucepan over medium heat.  Add the chard and the sweet onion and cook for 4 minutes, or until soft.  Using a slotted spoon, remove to a large bowl.  Whisk the flour into the liquid and cook, stirring frequently, for 3 minutes.  Gradually whisk in the milk and cook, stirring often, for 15 minutes, or until the sauce reaches a simmer and thickens.  Stir in the chard, sweet onions, nutmeg, and Parmesan.  Simmer for 1 minute.

  In medium bowl, combine the ricotta, mozzarella, provolone, egg, oregano, parsley, salt and pepper.

  1. Spread one-quarter of the chard sauce on the bottom of the prepared baking dish.
  2.   Layer 1/3 of the lasagna noodles on the sauce
  3. Spread 1/3 of the ricotta mixture on top of the lasagna
  4. Spread another one-quarter of the sauce over the zucchini. 
  5. Repeat with the remaining lasagna, ricotta, chard sauce.

  Bake for 45 minutes, or until golden brown on top and heated through.  Let stand for 10 minutes before serving.