This summer stove-top lasagna is a fresh and easy twist on a classic Italian dish. With layers of Swiss chard, mozzarella and a creamy béchamel sauce, this lasagna is a healthy and delicious alternative to traditional meat-based lasagnas. Plus, cooking it on the stove-top means you don't have to heat up your oven on a hot summer day.

Quick Info

⏱️ 55 min • 🍽️ 6 servings • ⭐ 82%

Nutrition

703 cal • 32g protein • 43g carbs • 40g fat

Tags

[Vegetarian] • [Dinner] • [Under 1 Hour] • [High-Protein] • [Meal]

Ingredients

• 2 teaspoons olive oil
• 3 cloves garlic, minced
• 2 teaspoons dried oregano
• 1 teaspoon dried parsley
• 1 bunch Swiss chard, roughly chopped, washed and dried (about 6 cups)
• ½ teaspoon kosher salt
• 6 tablespoons (¾ stick) unsalted butter
• 3 cloves garlic, minced
• 6 tablespoons all-purpose flour
• 4 cups milk, warm
• 2 teaspoons kosher salt, plus more to taste
• ½ teaspoon freshly ground black pepper
• ⅛ teaspoon cayenne
• Pinch of freshly grated nutmeg
• 1 tablespoon olive oil
• Warm water, for soaking noodles
• 1 9-ounce box of no-boil lasagna noodles
• 1 10-ounce bag of frozen peas (about 2 cups), divided
• 2 cups low-moisture shredded mozzarella cheese, divided
• 1 cup shredded Parmesan cheese, divided
• ½ cup chopped fresh basil

Instructions Preview

1. Heat the olive oil in a 12-inch (30 cm) ca…
2. Make the béchamel: Melt the butter in the …
3. Slowly stream in the warm milk, starting w…

…and 6 more steps

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Recipe by: Rie McClenny, Amanda Berrill • From: Tasty