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Cooking light for spring

Fresh vegetables are just one sign that spring has arrived, and the folks at Cooking Light magazine have devoted much of this month’s issue to recipes that take advantage of them. Ellen Carroll, a registered dietitian and the senior editor at Cooking Light, shows how to create the perfect springtime lasagna. Check out the recipe below.SPRING VEGETABLE LASAGNA Ellen Carroll6 servingsPreheat oven
Today
/ Source: msnbc.com

Fresh vegetables are just one sign that spring has arrived, and the folks at Cooking Light magazine have devoted much of this month’s issue to recipes that take advantage of them. Ellen Carroll, a registered dietitian and the senior editor at Cooking Light, shows how to create the perfect springtime lasagna. Check out the recipe below.

SPRING VEGETABLE LASAGNA Ellen Carroll

6 servings

Preheat oven to 375. Heat a Dutch oven coated with cooking spray over medium-high heat. Add chard, squash, onion, bell pepper, carrot, and salt; sauté 10 minutes or until tender. Melt butter in a saucepan over medium heat. Add garlic; sauté 30 seconds. Add flour and cook 1 minute. Stir constantly with a whisk. Gradually add milk, stirring with whisk until blended. Cook until thick (for about 4 minutes). Remove from heat; add 1/4 Parmesan. Stir until cheese melts. Combine ricotta, cottage cheese, 1/2 cup Asiago, and oregano in a bowl.

Spread 2 tablespoons milk mixture in the bottom of an 8-inch square baking dish coated with cooking spray. Arrange 2 noodles over milk mixture; top with half of ricotta mixture, half of vegetable mixture, and 1/2 cup milk mixture. Repeat layers, ending with noodles. Spread remaining milk mixture over noodles. Sprinkle with 1/2 cup Asiago cheese and 2 tablespoons Parmesan. Bake at 375 for 45 minutes. Let stand 15 minutes.

91236416048160492chard8cup8 cups torn Swiss chard (about 3/4 pound)yellow squash2cup2 cups chopped yellow squashonion1.5cup1 1/2 cups chopped onionred bell pepper1cup1 cup chopped red bell peppercarrot1cup1 cup shredded carrotsalt0.5teaspoon1/2 teaspoon saltbutter1tablespoon1 tablespoon buttergarlic4clove4 garlic cloves crushedflour2tablespoon2 tablespoons all-purpose flourmilk1.5cup1 1/2 cups fat-free milkparmesan cheese1.5ounce6 tablespoons (1 1/2 ounces) grated fresh Parmesan cheese, dividedricotta cheese1cup1 cup fat-free ricotta cheesecottage cheese1cup1 cup fat-free cottage cheeseasiago cheese1cup1 cup (4 ounces) grated Asiago cheese, divideddried oregano0.5teaspoon1/2 teaspoon dried oreganolasagna noodles66 no-boil lasagna noodles (such as Barilla or Vigo)

Copyright © 2001 Cooking Light magazine. For more recipes and stories from the latest issue of Cooking Light, you can visit their Web site at: www.cookinglight.com