A healthy recipe for lasagna with mushrooms and Swiss chard

To give crowd-pleasing lasagna a healthy update, we've used whole wheat noodles and layers of vegetables rather than fatty meats. While preparing this dish requires a certain time commitment, you can't beat it for make-ahead convenience. To save time, you can substitute 450 grams (16 ounces) frozen spinach for the chard.

• Prep time: 1 hour 20 minutes.
• Bake time: 50 minutes.
• Serves 9.

Ingredients:

• 12 whole wheat lasagna noodles
• 500 g (1 lb) Swiss chard
• 90 ml (6 tbsp) olive oil
• 500 g (1 lb) assorted mushrooms, such as cremini (baby bella), shiitake (discard stems) and/or oyster mushrooms, wiped clean and quartered
• 3 cloves garlic, minced
• 2 ml (1/2 tsp) dried oregano
• 1 ml (1/4 tsp) crushed red pepper
• 1 ml (1/4 tsp) salt
• Freshly ground black pepper to taste
• 1 large egg
• 500 g (2 c) part-skim ricotta cheese
• 150 g (2/3 c) freshly grated Parmesan cheese
• 750 ml (3 c) prepared marinara sauce
• 500 g (2 c) grated part-skim mozzarella cheese

Instructions:

1. Bring a large pot of lightly salted water to a boil. Drop in the noodles and cook until tender, seven to eight minutes. Using tongs or a slotted spoon, transfer to a large bowl of cold water to stop the cooking. Lay the noodles on a baking sheet, cover and set aside.
2. Meanwhile, bring about 2.5 centimetres (one inch) of lightly salted water to a boil in a large pot. Separate the stems from the Swiss chard leaves. Wash the stems and leaves thoroughly. Cut the stems into one centimetre (1/2 inch) lengths and the leaves into 2.5 centimetre (one inch) pieces. Add the stems to the boiling water, cover and cook for three minutes.
3. Add the leaves to the pot, cover and cook until wilted and tender, three to four minutes. Drain, refresh under cold running water and press out excess water.
4. Heat 10 millilitres (two teaspoons) oil in a large nonstick skillet over medium-high heat. Add half of the mushrooms and cook, turning occasionally, until browned and tender, four to six minutes. Transfer to a large bowl. Add another 10 millilitres (two teaspoons) oil to the skillet, sauté the remaining mushrooms and transfer to the bowl.
5. Add the remaining 10 millilitres (two teaspoons) oil to the skillet. Add the garlic, oregano and red pepper and stir until fragrant, five to 10 seconds. Add the chard and turn to coat. Transfer to the bowl with the mushrooms. Season with 0.5 millilitre (1/8 teaspoon) salt and pepper and toss to mix.
6. In a medium bowl, whisk the egg, ricotta, 110 g (1/2 cup) Parmesan, the remaining 0.5 millilitre (1/8 teaspoon) salt and pepper.
7. To assemble the lasagna: Preheat the oven to 200°C (400°F). Coat a 23 x 33-centimetre (nine × 13-inch) baking dish with cooking spray. Spread 125 millilitres (1/2 cup) marinara sauce in the baking dish and arrange three noodles over the sauce. Spread about 150 grams (2/3 cup) ricotta mixture over the noodles and scatter about 325 grams (1 1/4 cups) vegetables on the ricotta. Spoon another 125 millilitres (1/2 cup) sauce over the vegetables and sprinkle with 125 grams (1/2 cup) mozzarella. Add another layer of noodles and repeat the layering with the ricotta, vegetables, sauce, mozzarella and noodles two more times. Spread the remaining sauce evenly over the final layer of noodles. (Reserve the remaining Parmesan and mozzarella.) Cover with a sheet of parchment paper and then foil. (If making ahead, cover and refrigerate for up to two days.)
8. Bake, covered, for 35 minutes. Sprinkle with the remaining 100 grams (1/3 cup) Parmesan and 125 grams (1/2 cup) mozzarella.
9. Bake, uncovered, until the noodles are tender and the lasagna is bubbly, about 15 minutes. Let stand for at least five minutes before serving.

One serving is one rectangle, 11.5 × 7.5 centimetres (4.5 × three inches).

Each serving contains:

• 374 calories
• 23 g protein
• 34 g carbohydrates
• 7 g fibre
• 17 g total fat
• 7 g saturated fat
• 57 mg cholesterol
• 774 mg sodium

Try this delicious lasagna tonight for a filling meal that's surprisingly healthy.