A duo of greens brightens up this creamy lasagna that’s easy to prep, thanks to store-bought Alfredo sauce and oven-ready noodles!
- 1 1/2 lb Swiss chard, trimmed, coarsely chopped
- 1 package (10 oz.), fresh spinach
- 1 clove garlic, minced
- 1/2 tsp dried thyme
- 1/2 tsp salt
- 1/4 tsp pepper
- 1 jar (21.5 oz.) family-size Alfredo sauce
- 1 c canned garden vegetable broth
- 9 oven-ready lasagna noodles
- 1 package (5.2 oz.) Boursin Shallot & Chive cheese, crumbled
Preheat oven to 350 degrees Fahrenheit. Coat 13-inch x 9-inch baking dish with cooking spray. Bring large pot of water to boil. In large bowl, combine chard and spinach. In two batches, add chard and spinach to boiling water; cook until just wilted, 1 minute. Drain; reserve 1/4 cup chard mixture. In bowl, combine remaining chard mixture with garlic, thyme, salt, and pepper.
Reserve 1 1/2 cups Alfredo sauce. Combine remaining sauce with broth. Pour 1/2 of mixture in bottom of baking dish. Top with 3 lasagna noodles, 1/2 of remaining chard mixture and 1/3 of cheese. Repeat layering with 3 noodles, remaining sauce mixture and chard and 1/2 of remaining cheese. Top with remaining noodles. Sprinkle with reserved chard mixture and remaining cheese. Spread reserved Alfredo sauce over top. Cover with foil. Bake 30 to 35 minutes or until hot and noodles are tender. Preheat broiler. Uncover baking dish; broil 2 to 3 minutes or until lightly browned.
Calories: 334. Protein: 10 g. Fat: 21g. (11 g. saturated). Cholesterol: 69 mg. Carbs: 27 g. Sodium: 1,042 mg. Fiber: 3 g. Sugar: 4 g.