Prep 45 mins
Cook 35 mins
I'm always looking for different lasagnas...a break from the red sauce ones. This is from October 2008 Martha Stewart mag and it is really, really delish. This, of cours, has my tweaks in it...more cheese, light milk, etc. They show it in individual baking dishes, but I like to make it in one 9x13 pan...seems a little less precious and perfect and then people can easily go back for seconds!
- 29.58 ml extra virgin olive oil
- 566.99 g sweet Italian sausage, removed from casings
- 3 whole shallots, peeled and sliced
- 1360.77 g swiss chard, I used 3 bunches
- 3 large garlic cloves, minced
- 14.79 ml lemon zest
- 14.79 ml coarse salt
- fresh ground pepper
- 29.58 ml fresh lemon juice
- 88.74 ml unsalted butter
- 1 onion, diced
- 7.39 ml coarse salt
- 2.46 ml red pepper flakes
- 118.29 ml flour
- 1064.65 ml milk (i used nonfat and it works great)
- 340.19 g fontina
- 118.29 ml parmesan cheese
- 6 fresh lasagna sheets or 9 sheet cooked regular lasagna noodles or 9 sheet no-boil lasagna noodles
- 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.
Very good I will make it again for sure delicious
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.