Lasagna in a Flash — Fresh Veggie Lasagna

9 Feb

Wouldn’t you love to come home from work and have a pan of creamy, delicious lasagna for supper in under an hour? This 1-2-3 Delicious! recipe from Chatelaine magazine [February 2013, page 128] will fit the bill. Have all the necessary ingredients on your weekly shopping list and you can make this happen on a ‘school night’.

At only 431 calories for each of 6 servings, Fresh Veggie Lasagna offers a high fibre, high protein dish very high in iron. Me, of the hearty appetite, found a sixth of the lasagna an extremely large portion.

Fresh Veggie Lasagna --- in 45 minutes. Weeknight worthy.

Fresh Veggie Lasagna — in 45 minutes. Weeknight worthy.

The flavour is creamy, thanks to the ricotta cheese, with a tang delivered by the lemon zest and red chili pepper flakes. The navy beans were a surprise for me . . . but aside from the boost in protein and fibre, their texture was inoffensive and offered body to the dish. The shredded Swiss chard leaves offer half a serving of leafy greens.

Clockwise from centre back: Fresh Lasagna sheet, navy beans, Res Swiss Chard, smooth Ricotta, crished tomatoes, red chile pepper flakes, grated lemon peel, garlic.

Clockwise from centre back: Fresh Lasagna sheet, navy beans, Res Swiss Chard, smooth Ricotta, crushed tomatoes, red chile pepper flakes, grated lemon peel, garlic.

Fresh Veggie Lasagna                                                    Makes: 6 large Servings

  • 475 g tub                                       extra-smooth Ricotta cheese, about 2 cups
  • 540 mL can (19 oz)                    Navy beans, drained and rinsed
  • 1 Tbsp (15 mL)                            Lemon zest
  • 1/4 tsp (1.0 mL)                          hot red Chili Flakes
  • 796 mL (28 oz) can                    crushed Tomatoes
  • 1/4 cup (57 mL)                          Water
  • 2 cloves                                         Garlic, minced
  • 1/2 tsp (2 mL)                             Salt
  • 360-g package                             fresh Lasagna sheets
  • 5 cups  (1.25 L)                            shredded Red Swiss Chard, leaves only,                                                               about 1 small bunch roughly chopped

Directions

1.     Preheat oven to 450 F.

In large bowl, stir together beans, peel, pepper flakes, ricotta.

In large bowl, stir together beans, peel, pepper flakes, ricotta.

2.    I had a tub of regular ricotta, so I scrapped it into a large bowl and beat it with a whisk to gain a smoother texture. Add the beans, zest and chili flakes, stir to combine well.

Crushed tomatoes, water, chopped garlic.

Crushed tomatoes, water, chopped garlic.

3.     In a medium bowl, mix together the crushed tomatoes, water, garlic and salt.

Layer sauce, lasagna sheets.

Layer sauce, lasagna sheets.

4.     Spray the inside of a 9″ x 13″ baking pan with oil. Pour 1 cup (250 mL) of the tomato mixture in the bottom of the pan. Spread around with the back of a large spoon.

On top of the sauce, lay two sheets of the noodles side-by-side. Don’t worry, they won’t cover the bottom of the pan.

. . . half of cheese/bean mixture

. . . half of cheese/bean mixture

5.     Spread half of the ricotta mixture on top of the noodle sheets.

. . . half of sliced chard leaves

. . . half of sliced chard leaves

6.       Scatter half of the Swiss Chard overtop.

. . . drizzle with sauce. Repeat.

. . . drizzle with sauce. Repeat.

7.     Drizzle one-third (1/3) of the remaining tomato sauce over the Chard.

8.     Repeat the layers.

Top last sheets of noodles with remaining tomato sauce.

Top last sheets of noodles with remaining tomato sauce.

9.     End with the last two lasagna sheets and the final third of the tomato sauce.

10.   Cover the baking dish with foil. Bake in the 450F oven for 20 minutes.

Serves 6 large pieces.

Serves 6 large pieces.

11.   Remove foil and bake for an additional 5 minutes.

Toss a few roughly torn parsley leaves on each serving and a light touch of grated Parmesan or Asiago cheese.

Garnish with fresh chopped parsley and a dusting of grated Asiago cheese.

Garnish with fresh chopped parsley and a dusting of grated Asiago cheese.

I enjoyed the lasagna the first evening with a crusty roll and a glass of Valpolicella Ripasso.

The second evening, when I shared this meal with a friend, I added a quick side salad. In a medium bowl, toss together thinly sliced celery (1.5 stalks), grated carrot (about 1 cup) and 3 small, thinly sliced sweet peppers (red & yellow), a sliced green onion, 1/4 cup raisins and 1/4 cup roasted peanuts. Dress with a vinaigrette of canola oil, apple-cider vinegar, salt, pepper, honey and Dijon mustard. The crunchy, nutty, slightly sweet salad was a great counterpoint to the creamy lasagna.

Reheat Note: Cover the lasagna dish with foil and re-warm in a 300 – 325F oven (or toaster oven) for 15 – 20 minutes (or until the sauce starts to bubble again) Uncover for 5 minutes maximum. Using a higher temperature for re-heating will make the chard dark and bitter and the ricotta a bit dry, so patience is the key.

Advertisements

2 Responses to “Lasagna in a Flash — Fresh Veggie Lasagna”

  1. Gillian February 9, 2013 at 2:59 pm #

    This looks SO good! Can’t wait until we get home to try it.

    • Susan at Savvy Single Suppers February 10, 2013 at 8:36 pm #

      I was pleasantly surprised, Gillian. I feel the sauce could use an extra ‘note’ or two. I think next time I’ll try some dried parsley in the tomatoes (along with the water and the garlic).

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: