Swiss Chard Tomato Lasagna with Zucchini Noodles
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 bunch Swiss chard* 3 large tomatoes* 2 medium zucchini* 2 Tbsp olive oil 3 garlic cloves 1 tsp dried oregano 1 tbsp dried basil (I would use fresh, but I don't have any) 1/4 tsp crushed red pepper 1 (15-oz) container part skim ricotta 1 large egg* 2 cups part-skim mozzarella, split 1/2 cup grated parmesan, split
Wash chard and remove stems; coarsely chop. Fill a large Dutch oven with water; bring to a boil. Add chard to water and simmer for 1 minute (after returns to boil). Quickly remove with a slotted spoon to a bowl of ice water. Squeeze water from the chard and lay out on paper towels; set aside.
Wash and cut and X into bottom of tomatoes. Bring water to boil in same Dutch oven. Carefully put tomatoes into boiling water. Allow to boil for 1 minute or until skin starts to pull away from flesh. Remove to ice water. Peel tomatoes, remove cores and dice into 1/2 inch dice. Heat oil in large skillet. Add garlic and saute until fragrant. Add tomatoes and spices. Bring to a simmer and cook 15 minutes. Add Swiss chard and cook until heated through.
Wash zucchini, cut ends off, then thinly slice lengthwise (1/4 inch slices). Boil water, add slices to water and then simmer for 2 minutes (after water boils again). Remove to ice water, then layd out on paper towels to dry a bit.
In a medium bowl, beat egg. Add ricotta cheese, 1/2 cup mmozzarella and 1/4 cup parmesan; mix well. Heat oven to 350F.
To assemble lasagna, spray large baking dish with cooking spray. Place a layer of zucchini "noodles in bottom of pan. Spread 1/2 cheese mixture over "noodles". Spread 1/2 tomato chard mixture over cheese. Repeat layers. Add third layer of zucchini noodles and sprinkle with remaining mozzarella and parmesan. Bake, uncovered, for 45 minutes or until cheese is bubbly and brown.
Serving Size: Makes 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user EMPIERCE.
Wash and cut and X into bottom of tomatoes. Bring water to boil in same Dutch oven. Carefully put tomatoes into boiling water. Allow to boil for 1 minute or until skin starts to pull away from flesh. Remove to ice water. Peel tomatoes, remove cores and dice into 1/2 inch dice. Heat oil in large skillet. Add garlic and saute until fragrant. Add tomatoes and spices. Bring to a simmer and cook 15 minutes. Add Swiss chard and cook until heated through.
Wash zucchini, cut ends off, then thinly slice lengthwise (1/4 inch slices). Boil water, add slices to water and then simmer for 2 minutes (after water boils again). Remove to ice water, then layd out on paper towels to dry a bit.
In a medium bowl, beat egg. Add ricotta cheese, 1/2 cup mmozzarella and 1/4 cup parmesan; mix well. Heat oven to 350F.
To assemble lasagna, spray large baking dish with cooking spray. Place a layer of zucchini "noodles in bottom of pan. Spread 1/2 cheese mixture over "noodles". Spread 1/2 tomato chard mixture over cheese. Repeat layers. Add third layer of zucchini noodles and sprinkle with remaining mozzarella and parmesan. Bake, uncovered, for 45 minutes or until cheese is bubbly and brown.
Serving Size: Makes 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user EMPIERCE.
Nutritional Info Amount Per Serving
- Calories: 240.5
- Total Fat: 14.6 g
- Cholesterol: 39.5 mg
- Sodium: 426.7 mg
- Total Carbs: 10.7 g
- Dietary Fiber: 2.3 g
- Protein: 18.0 g
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