RED AND WHITE ZUCCHINI AND CHARD LASAGNA

Recipe by The Leek and the Carrot

Serves 4-6

Takes 1 hour, 45 minutes


Ingredients:

12-16 ounces lasagna noodles (12 or 16 pieces)

2-3 medium zucchinis or summer squashes, cut into 1/4 inch strips

4 tablespoons olive oil, divided

1/2 teaspoon red pepper flakes

1-1/2 teaspoons kosher salt, divided

3/4 teaspoon black pepper, divided

2 small leeks, white and light green parts only, halved and thinly sliced

1 fresh garlic bulb (or 2 cloves), peeled and minced

1 bunch chard, stems thinly sliced and leaves roughly chopped, divided

2 tablespoons flour

1 1/2 cups whole milk

16 ounces cottage cheese

2 large eggs

1/2 cup chiffonade basil

1/2 teaspoon salt

1/4 teaspoon black pepper

2 cups marinara sauce

4 ounces finely shredded Parmesan

Directions:

  1. Preheat the oven to 450 degrees. 

  2. Bring a large pot of salted water to a boil over high heat. Once boiling, add lasagna noodles. Cook according to package directions then drain. 

  3. Line a baking sheet with parchment paper. Add zucchini and drizzle with two tablespoons of olive oil. Sprinkle with red pepper flakes, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Bake for 15-20 minutes, flipping after 10 minutes, until golden brown on both sides.

  4. In a medium skillet, warm a tablespoon of olive oil over medium low heat. Add leeks, garlic and 1/2 teaspoon salt. Saute for 3-4 minutes until softened. Add remaining tablespoon oil and chard stems. Cook for 8-10 minutes until tender. Turn off heat and stir in flour. Continuing sauteing until no dry flour is visible, about 1 minute. Whisk in milk slowly then return to a simmer over medium heat and cook until thickened. This should take 5 or 6 minutes. Add chard leaves and 1/4 teaspoon pepper. Let simmer until the chard is fully wilted.

  5. In a medium bowl, combine cottage cheese, eggs, basil, and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper.

  6. Assemble all your components together on your counter - sauce, parmesan, cottage cheese mixture, chard mixture, and roasted zucchini - and prepare to layer your lasagna.

  7. Spread 1/2 cup marinara or tomato sauce on the bottom of a 9 x 13-inch pan. Layer 3-4 lasagna noodles across the pan. Top with half the chard mixture followed by half the cottage cheese mixture and about a quarter of the cheese. Add another layer of 3-4 lasagna noodles followed by all the roasted zucchini (in a single layer), a cup of sauce, and another quarter of the cheese. Add another layer of 3-4 lasagna noodles. Top with half the chard mixture followed by half the cottage cheese mixture and about a quarter of the cheese. Add the final 3-4 lasagna noodles and finish with remaining sauce and cheese. 

  8. Cover (with lid or foil) and cook for 40 minutes. Remove cover and cook 10 minutes more. Let sit 10 minutes before serving. 

Zucchini/Summer Squash, Chard/Beet Greens, Herbs, LeekBethanee WrightComment