INGREDIENTS

INSTRUCTIONS

This lasagna is slightly unconventional, but not so mush that traditional
lasagna lovers won't love it. The caramelized onions have a delicious
sweetness that is offset by the robustly flavored chard.
In large pot of boiling salted water, cook noodles until just tender, about
8 minutes for dried and 1 minute for fresh. Drain and rinse under cold
water. Spread noodles on clean kitchen towels and cover with plastic wrap.
In large skillet, heat 1 tablespoon oil over medium heat. Add garlic and
cook, stirring often, 30 seconds. Add chard and cook, stirring often, until
tender, about 5 minutes. Transfer chard to medium bowl and stir in ricotta
cheese. Season with salt and pepper. Set aside.
Wipe out skillet, heat remaining 3 tablespoons olive oil over medium heat.
Add onions and cook, stirring, until onions begin to brown all over, about
15 minutes. Sprinkle with sugar and stir. Cook, stirring, until deep amber
in color, about 20 minutes more. Remove from heat and splash with vinegar.
Set aside.
In medium saucepan, heat 2 1/2 cups milk over medium heat until steaming.
Meanwhile, put flour in small bowl and whisk in remaining 1/2 cup milk
until smooth; whisk into hot milk mixture and whisk constantly until sauce
comes to a simmer and thickens. Continue cooking and stirring for 1 minute.
Stir in Asiago or Parmesan cheese until melted and smooth. Season with salt
and pepper.
Preheat oven to 400 F. Lightly oil a 9 x 13-inch baking dish or coat with
non-stick cooking spray.
Coat bottom of prepared dish with 1/2 cup of sauce. Line bottom with a
single layer of noodles. Spread half the chard over the noodles. Add
another layer of noodles, arrange caramelized onions on top and sprinkle
with salt and pepper. Spread another 1/2 cup sauce over all. Add another
layer of noodles, followed by the remaining chard mixture. Finish with
remaining noodles and sauce. Sprinkle with remaining Parmesan.
Lightly oil a large piece of aluminum foil or coat with nonstick cooking
spray and use it to tightly cover dish. Bake lasagna for 30 minutes.
Uncover and bake 10 to 15 minutes more, or until lightly browned and
bubbling. Let stand for 10 minutes before serving.
PER SERVING: 221 CAL.; 7G PROT.; 10G TOTAL FAT (4G SAT. FAT); 21G CARB.;
17MG CHOL.; 304MG SOD.; 2G FIBER.
Converted by MC_Buster.
Recipe by: Vegetarian Times, December 1998, page 34
Converted by MM_Buster v2.0l.

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