Veggie lasagna

A few years ago I posted a twist on lasagna - here is my classic veggie lasagna recipe... it uses swiss chard instead of (or along with) spinach.  It is sooo good and it also freezes really well - enjoy!

Veggie Lasagna

box of no-boil lasagna noodles
1 egg
1 bunch bright lights swiss chard &/or spinach if you have
1 container lowfat ricotta cheese (15 oz)
marinara sauce - home-made or your fave brand will do
Parmigiano Reggiano cheese
shredded mozzarella cheese

--> Boil up a pot of water.  When the water boils, add some salt and then the chard &/or spinach.  Boil the greens in the water for ~5 min and then remove and press out most of the water.  Chop the greens as finely as you can.

--> Coat the bottom of a pyrex pan with Pam.  Lay down a layer of the uncooked lasagna noodles.

--> In a bowl, mix together the chard, ricotta cheese, egg, parmigiano cheese, salt & pepper.

--> Take 1/3 the mixture and spoon on top of the noodles.  Sprinkle with mozzarella cheese and then cover with sauce.  Repeat with noodles, cheese mixture, mozzarella cheese and sauce - I like to have 3 layers and on the top layer I actually do the ricotta mixture then sauce and then mozzarella cheese.

--> Cover the whole thing tightly with aluminum foil so it is tightly sealed.  Bake for 1 hour and 15 minutes at 375 F.  Let sit out of oven for 15 minutes before removing the foil.  Enjoy!