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Very Veggie Lasagna

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Adding the combination of kale and Swiss chard to everyday lasagna is a great way to give it a garden-fresh twist. Just you wait - when greens are made this way, even the kids will love eating them!

Serves: 6

Preparation Time: 25 min

Cooking Time: 1 hr 28 min

What You'll Need:
  • 8 cups packed and chopped combination of kale and Swiss chard
  • 9 lasagna noodles
  • 3 tablespoons olive oil
  • 1 medium onion, chopped
  • 3 garlic cloves, minced
  • 1 pound sliced fresh mushrooms
  • 1/8 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 (16-ounce) jar Alfredo sauce
  • 1 (15-ounce) container ricotta cheese
  • 1 1/2 cups shredded mozzarella cheese, divided
  • 1 cup grated Parmesan cheese, divided
  • 3 medium tomatoes, thinly sliced
What To Do:
  1. Cook the lasagna according to the package directions; drain. Preheat the oven to 350 degrees F.

  2. In a large skillet, heat the olive oil over medium heat. Add the onion, garlic, and mushrooms, and saut� for 2 to 3 minutes, or until the onion is tender. Add the combination of kale and Swiss chard and reduce the heat to medium-low; cover, and cook for 10 minutes, or until the vegetables are tender. Stir in the nutmeg, salt, and pepper.

  3. Meanwhile, in a medium bowl, combine the Alfredo sauce, ricotta cheese, 1/2 cup mozzarella cheese, and 1/2 cup Parmesan cheese; mix well.

  4. In a 9- x 13-inch baking dish, layer one-third of the sauce mixture, 3 noodles then one-third of the vegetable mixture and one-third of the sliced tomatoes. Repeat the layers 2 more times, ending with sliced tomatoes. Cover with aluminum foil and bake for 1 hour.

  5. Remove from the oven and uncover; sprinkle the remaining 1/2 cup Parmesan cheese and 1 cup mozzarella cheese over the top and bake uncovered for 5 minutes, or until the cheese is melted. Let sit 10 minutes before cutting.

Notes

If you liked this recipe, be sure to check out our collection of 19 Easy Lasagna Recipes.

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