Harvest Lasagna

Recipe created by Ladies' Home Journal

Makes 8 servings

Ingredients

• 1 tablespoon olive oil, divided
• 1 bunch (8 oz.) escarole or spinach, chopped
• 1 container (15 oz.) part-skim ricotta cheese
• 2 small yellow squash, diced
• 1 bunch (1 1/2 lbs.) Swiss chard, chopped
• 2 cups onions, chopped
• 1 tablespoon garlic, chopped
• 2 cups prepared marinara sauce
• 12 oven-ready lasagna noodles
• 1 cup Fontina cheese, shredded

Directions

Heat 1 teaspoon of oil in large nonstick skillet over medium-high heat. Add escarole and cook for 5 minutes or until tender. Add garlic and cook 1 minute more. Drain liquid and cool. Transfer to medium bowl; stir in ricotta cheese and set aside.

Heat 1 teaspoon of oil in same skillet over medium heat. Cook squash until just tender, 1 1/2 to 2 minutes per side. Transfer to large plate, sprinkle with a pinch of salt.

Heat remaining one teaspoon of oil in skillet over medium-high heat. Add Swiss chard and cook until wilted, about 3 to 5 minutes. Stir in onions and 1/4 teaspoon salt, cook until onions soften, 5 minutes. Transfer vegetables to a large plate and cool.

Cook marinara until heated through. Meanwhile, heat oven to 375 degrees Fahrenheit. Spoon half the marinara sauce onto bottom of a 13 x 9-inch baking dish. Create alternating layers of noodles, squash and ricotta mixture until ingredients are gone, ending with a noodle layer. Spoon remaining marinara over top layer of noodles. Sprinkle with Fontina cheese. Cover dish loosely with foil. Bake until sauce is bubbly and noodles are tender, about 50 minutes. Let stand 15 minutes before serving.