Layers of Sunshine

By Patsy B. from Lincoln Junior High, School District 69, Skokie/Morton Grove, IL.


Whole wheat lasagna noodles chocked full of flavor. Layers of traditional cheeses and the vibrant colors of swiss chard and a yellow squash sauce seasoned with sage, thyme and garlic.

Nutrition Facts

Serving size: 1

From Fat20%
From Saturated Fat10%
From Sugar21%


Ingredient 6 servings 50 servings
Yellow Squash, pureed, may be frozen3 cups24 cups/1 1/2 gallons
Swiss Chard, remove veins, small chop1 bunch8 bunches
Sage, dried1/4 tsp1 1/2 tsp
Thyme, dried1 tsp2 tbsp
Garlic, minced2 cloves16 cloves
Ricotta Cheese, part-skim1 cup4 lbs
Milk, 1% low fat1/2 cup4 cups
Nutmeg1/8 tsp1 tsp
Vegetable Stock1 cup1/2 gallon/64 oz
Whole Grain Dried Lasagna Noodles, cooked1 lb8 lbs
Parmesan Cheese, grated1/2 cup4 cups
Mozzarella cheese, low-fat, shredded1 1/2 cups12 cups
Sea Salt1/2 tsp2 tsp
Pepper1/4 tsp1 1/2 tsp



Whisk together in a large bowl, the squash, vegetable stock, sage, thyme, garlic, salt and pepper until well blended. Set aside until lasagna is ready to be assembled.

In a large fry pan, over medium heat, add a few tablespoons of water and the swiss chard. Sauté until wilted, approx. 2- 3 minutes, leaves will shrink in size. Remove from heat, set aside.

In a medium bowl, mix together the ricotta, parmesan cheese, milk and nutmeg until completely smooth.

Layer the following ingredients in a rectangular baking pan (8 to 9’ square):

Noodles Cheese Mixture Swiss Chard Sauce

Repeat into 3 layers.

        Sprinkle mozzarella cheese on the top layer.

Bake in a 350* oven until bubbly and golden brown, approx. 35- 45 minutes. Cool before serving.

Note: For large the serving size of 50, add 1 cup water to saute Swiss Chard.)