|Serving Size||¼ of recipe|
|Total Fat||20 g|
|Saturated Fat||11 g|
|Total Carbohydrate||43 g|
|Dietary Fiber||9 g|
Save leftovers for lunch or freeze in individual containers.
|Swiss chard, cleaned and ends trimmed||½ pound (about 1 bunch)|
|Low-fat ricotta cheese||10 ounces|
|Parmesan cheese, shredded||2/3 cup|
|Sharp cheddar cheese, shredded||2/3 cup|
|Olive oil||2 teaspoons|
|Small yellow onions, diced||2|
|Garlic cloves, sliced||3|
|Crushed tomatoes||28-ounce can|
|Dried basil||1 teaspoon|
|No cook lasagna noodles (need about ½ box)||1 box|
|1% milk||½ cup|
- Preheat oven to 425ºF.
- Place the chard in a large pot of boiling water and cook for about 5 minutes. Drain and let cool a bit. Squeeze out any excess water and cut the chard into large pieces.
- Mix chard, ricotta, and 1/3 cup of each type of shredded cheese in a bowl. Set aside.
- Heat oil in a deep nonstick skillet over medium-high heat. Add onion and garlic, and sauté for a few minutes. Reduce heat to medium, and add tomatoes and basil. Cook for 10-15 minutes without a lid, stirring occasionally.
- Coat a 9x9-inch, or similar-sized, baking pan with nonstick cooking spray. Layer first with the chard-ricotta mixture, then the noodles, and then the sauce. Repeat layers about 2 more times (or until sauces run out), finishing with tomato sauce on top. Add the milk around the pan’s edges and sprinkle with the remaining cheese.
- Bake uncovered in oven for 30-35 minutes.
1 starch; 2 vegetables; 1.5 dairy; 1 medium-fat meat; ½ fat
Wash, slice, and dry romaine lettuce. Add sliced tomatoes, red onion, and cucumber. Drizzle with olive oil and vinegar, or dressing of your choice.
Please be aware that this information is provided to supplement the care provided by your physician. It is neither intended nor implied to be a substitute for professional medical advice. CALL YOUR HEALTHCARE PROVIDER IMMEDIATELY IF YOU THINK YOU MAY HAVE A MEDICAL EMERGENCY. Always seek the advice of your physician or other qualified health provider prior to starting any new treatment or with any questions you may have regarding a medical condition.
Copyright © EBSCO Publishing. All rights reserved.