Swiss Chard and Squash Lasagna

Ingredients

• Marinara sauce - 2 cups
• Salt and pepper - To taste
• Dried oregano - 1 teaspoon
• Garlic - 2 cloves, minced
• Egg - 1, beaten
• Mozzarella cheese - 2 cups, shredded
• Parmesan cheese - 1/2 cup, grated
• Ricotta cheese - 1 1/2 cups
• Lasagna noodles - 12 sheets, cooked according to package instructions
• Yellow squash - 2 medium, sliced
• Swiss chard - 1 bunch, stems removed and leaves chopped

Instructions

1. Preheat the oven to 375°F.
2. In a large skillet, heat some olive oil over medium heat. Add the Swiss chard and cook until wilted, about 5 minutes. Remove from the skillet and set aside.
3. In the same skillet, add the sliced squash and cook until tender, about 8 minutes. Remove from the skillet and set aside.
4. In a mixing bowl, combine the ricotta cheese, Parmesan cheese, mozzarella cheese, beaten egg, minced garlic, dried oregano, salt, and pepper.
5. Spread a thin layer of marinara sauce on the bottom of a baking dish.
6. Place a layer of cooked lasagna noodles on top of the sauce.
7. Spread half of the Swiss chard over the noodles, followed by half of the squash.
8. Spread half of the cheese mixture over the vegetables.
9. Repeat the layers with the remaining ingredients, ending with a layer of cheese on top.
10. Cover the baking dish with foil and bake for 30 minutes.
11. Remove the foil and bake for an additional 15 minutes, or until the cheese is golden and bubbly.
12. Let the lasagna cool for a few minutes before serving. Enjoy!