Swiss Chard & Italian Sausage Lasagna
photo by DianaEatingRichly
- Ready In:
- 1hr 20mins
- Ingredients:
- 18
- Yields:
-
1 pan
- Serves:
- 8-10
ingredients
-
Filling
- 2 tablespoons extra virgin olive oil
- 1 1⁄4 lbs sweet Italian sausage, removed from casings
- 3 whole shallots, peeled and sliced
- 3 lbs swiss chard, I used 3 bunches
- 3 large garlic cloves, minced
- 1 tablespoon lemon zest
- 1 tablespoon coarse salt
- fresh ground pepper
- 2 tablespoons fresh lemon juice
-
Bechamel
- 6 tablespoons unsalted butter
- 1⁄2 onion, diced
- 1 1⁄2 teaspoons coarse salt
- 1⁄2 teaspoon red pepper flakes
- 1⁄2 cup flour
- 4 1⁄2 cups milk (i used nonfat and it works great)
- 12 ounces fontina
- 1⁄2 cup parmesan cheese
- 6 9 sheets cooked regular lasagna noodles or 9 sheets no-boil lasagna noodles
directions
- Preheat oven to 400 degrees.
- Make the filling: heat oil in a large saute pan over med-high heat.
- Add sausage, crumble and cook til golden, 6 minutes.
- Transfer to paper-towel lined plate.
- Reduce heat to medium, add shallots to pan with drippings still in pan, cook til translucent, about 4 minutes.
- Add chard and cook, til starts to wilt, 2 minutes.
- Add garlic, lemon zest, salt and pepper, cook 3 more minutes.
- Stir in lemon juice and remove from heat.
- Make bechamel: Melt butter in sauce pan over medium heat.
- Add onion, salt, red-pepper flakes, cook and stir occasionally for 5 minutes.
- Stir in flour and cook til a little golden, 2 minutes.
- Whisk in milk and simmer on medium for about 6-10 minutes til thickened, til it nicely coats back of spoon. Remove from heat, stir in 1/2 cup of shredded fontina cheese.
- Butter 9x13 pan.
- Spread about 1/2 cup of bechamel on bottom of plan.
- Put one layer of lasagna noodles.
- Top with half of the chard mixture.
- Then top with half of sausage mixture.
- Then 1/3 of shredded cheese.
- Then another 1/2-1 cup of the bechamel.
- Repeat with another layer of noodles, the rest of the chard, the rest of the sausage, another 1/3 portion of the cheese and more bechamel.
- Finish with a last layer of lasagna noodles, pour the rest of the bechamel sauce over and top with remainder of shredded fontina cheese.
- Sprinkle sparingly another 1/2 cup of parmesan over top.
- Bake until golden browned and bubbly, about 30-35 minutes.
- Let cool for 10 minutes before serving.
Reviews
-
I have made this twice now. My Swiss Chard went crazy and I needed to find something different to make. Can only eat and make so many Chard Rolls. I tried this one, I used mozza instead of fontina, and used 16 cups of chopped chard instead of 3 bunches, don't know how much 3 bunches is. The second batch I froze in 3 (5x9) foil pans and put into the freezer. I re-heated them from frozen at 400 F for 1 hr 15 minutes. Even my hubby who really doesn't like veggies liked this one, he even requested it.
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RECIPE SUBMITTED BY
Liza at Food.com
Seattle, Washington
<p>I'm a mom of two knuckleheads who continually crack me up and wear me out. I live to eat, cook, drink wine, run and read. I am a baker...I make wedding cakes for friends and family..a ton of work. I also love to search craigslist for stuff I don't need. I also happen to work for Food.com, the best cooking and recipe site out there!</p>