Harvest Lasagna

1 tablespoon olive oil, divided
1 bunch (8 oz.) escarole or spinach, chopped
1 container (15 oz.) part-skim Ricotta
2 small yellow squash, diced
salt
1 bunch (1 1/2 lbs.) Swiss chard, chopped
2 cups chopped onions
1 tablespoon chopped garlic
2 cups prepared marinara sauce
12 oven-ready lasagna noodles
1 cup shredded Fontina cheese

Heat 1 teaspoon oil in large nonstick skillet over medium-high heat. Add escarole and cook for 5 minutes or until tender. Add garlic and cook 1 minute more. Drain liquid and cool. Transfer to medium bowl; stir in Ricotta and set aside.

Heat same skillet over medium heat. Cook diced squash with 1 teaspoon oil until just tender, 1 1/2 to 2 minutes per side. Transfer to large plate, sprinkle with a pinch of salt.

Heat remaining 1 teaspoon oil in skillet over medium-high heat. Add Swiss chard and cook until wilted, about 3 to 5 minutes. Stir in onions and 1/4 teaspoon salt, cook until onions soften, 5 minutes. Transfer vegetables to a large plate and cool.

Cook marinara until heated through. Meanwhile, heat oven to 375 degrees Fahrenheit.

Spoon half the marinara sauce onto bottom of a 13 x 9 -inch baking dish. Create alternating layers of noodles, squash and Ricotta mixture until ingredients are gone, ending with a noodle layer. Spoon remaining marinara over top layer of noodles. Sprinkle with Fontina. Cover dish loosely with foil.

Bake until sauce is bubbly and noodles are tender, about 50 minutes. Let stand 15 minutes before serving.

Makes: 8 servings
Recipe Created by Ladies' Home Journal
Source: American Dairy Association