It's a pastravaganza! This is comfort food you can feel great about — and it sure doesn't skimp on flavor.
- 2 tbsp. olive oil
- 6 1/2 c. cremini mushrooms
- 1 tsp. coarse salt
- 2 zucchini, quartered lengthwise, cut into ¼-inch slices
- 2 garlic cloves, sliced
- black pepper
- 1 bunch Swiss chard, stems removed
- 32 oz. part-skim ricotta
- 2 large eggs, lightly beaten
- 1 tsp. dried oregano
- 1 (28-oz) can crushed tomatoes
- 15 sheets no-boil whole wheat lasagna noodles
- red pepper flakes
- 8 oz. fresh mozzarella, grated
- 1/2 c. grated Parmesan
- Heat 1 Tbsp oil in a skillet on high heat. Add mushrooms and ¼ tsp salt. Cook till liquid evaporates, 8 min. Transfer to a bowl.
- Reduce heat to medium-high. Add remaining 1 Tbsp oil, zucchini, garlic, and ¼ tsp salt, plus black pepper to taste; cook to soften, 6 min. Pile chard on top, add ¼ tsp salt more, cover; cook until wilted, 3 min. Uncover; cook, tossing until no liquid remains, 3 min more. Add to mushrooms; toss.
- Combine ricotta, eggs, oregano, and the remaining ¼ tsp salt in a separate bowl. Heat oven to 350°F.
- Spread 1 cup tomatoes in a 9x13-inch baking dish, then 5 noodle sheets. Top with half of veggies; layer on half the ricotta mix. Top with ½ cup tomatoes; add red pepper flakes to taste. Add 5 more sheets; repeat. Top with final 5 sheets. Add remaining 1 ½ cups tomatoes, then mozzarella and Parmesan. Cover with foil. Bake 40 min. Remove foil; bake until bubbling and golden at edges, about 20 min more. Cool 10 min; serve.
407 cal, 19 g fat (9 g saturated), 21 g protein, 41 g carb, 13 g sugar, 4 g fiber, 422 mg sodium, 91 mg cholesterol per serving
This recipe originally appeared in the October 2016 issue of Dr. Oz The Good Life.