White Vegetable Lasagna
Preparation Time: 20 minutes
Cooking Time: 1 hour
12 oz. lasagna noodles
2 Tbsp. olive oil
2 cups green chard
1 bunch green onions, finely chopped
2 Tbsp. unbleached all-purpose flour
4 cups milk or soy beverage
1/4 tsp. grated nutmeg
1/2 cup grated Parmesan cheese
16 oz. Ricotta cheese
8 oz. Mozzarella cheese, cut into small chunks
1/2 cup grated Provolone cheese
1 large egg
2 Tbsp. fresh parsley, chopped
1/2 tsp. sea salt
1/4 tsp. fresh ground black pepper
Preheat oven to 375F. Lightly coat a 13 x 9 inch baking dish with oil.
Cook the lasagna according to package directions. Drain and rinse under cold water. Drain completely.
Meanwhile, heat oil in a medium saucepan over medium heat. Add the chard and green onions 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 , onions, nutmeg and Parmesan. Simmer for 1 minute.
In a medium bowl, combine the ricotta, mozzarella, provolone, egg, oregano, parsley, sea salt and pepper. Spread one-quarter of the chard sauce on the bottom of the prepared baking dish. Layer one-third of the lasagna on the sauce. Spread one-third of the ricotta mixture on the top of the lasagna. Spread another quarter over the cheese mixture. Repeat with the remaining lasagna, ricotta and sauce.
Bake for 45 minutes, or until golden brown on top and heated through. Let stand for 10 minutes before serving.
Source: Ziff Cool, Your Organic Kitchen.