Swiss Chard and Butternut Squash Lasagna
By Peter O. from James Lick Middle School, San Francisco. CA.
Description
This dish is as beautiful to look at as it is to eat with it's layers of bright green swiis chard and golden butternut squash. Bathed in a low fat white sauce this dish is sure to please even the pickiest of eaters.
Nutrition Facts
Serving size: 24
| Calories | 152 |
| From Fat | 30% |
| From Saturated Fat | .06% |
| From Sugar | .24% |
| Sodium | 221mg |
Ingredients
| Ingredient | 6 servings | 50 servings |
|---|---|---|
| Butternut Squash | cups/1.5 | cups/12 |
| Swiss Chard | cups/1.5 | cups/12 |
| Non Fat Milk | cup/3/4 | cups/6 |
| AP Flour | oz/1 | oz/4 |
| Butter | oz/1 | oz/4 |
| Lasagna Noodles | lb/1/2 | lbs/4 |
| Non Fat Cottage Cheese | cups/1.5 | cups/12 |
| Vegetable Oil | oz/3/4 | oz/6 |
| Salt and Pepper | to taste/tt | to taste/tt |
Preparation
Begin by chopping swiss chard into 1 inch squares.
Peel and slice butternut into 1 inch slices
Melt butter into saucepot, add flour and cook till it smells like warm bisquits. Add cold milk and stir till thickened season with salt and pepper.
In hot skillet, saute squash and swill chard until slightly tender.
Begin assembling by putting a small layer of cream sauce on bottom of pan followed by a layer of noodles, sauce, swiss chard, noodles, sauce, squash, cottage cheese, noodle then finish with a layer of sauce.
Bake in a 375* oven for 25 minutes. Let stand for 20 minutes before cutting.
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