Sausage and Swiss Chard Lasagna

This is from a local supermarket handout.

• Ready In: 2 hrs
• Serves: 8

Ingredients

• 9  lasagna noodles
• 3  tablespoons butter
• 1  onion, finely chopped
• 2  garlic cloves, minced
• 1⁄4 cup all-purpose flour
• 3  cups  whole milk (2% is ok but not skim)
• 3⁄4 cup parmesan cheese, grated divided
• 1⁄2 cup gruyere cheese, grated
• 1  tablespoon lemon zest, freshly grated
• 1⁄8 teaspoon ground nutmeg
•  salt & freshly ground black pepper, to taste
• 2  bunches swiss chard, tough stems removed leaves chopped into small pieces
• 1  lb bulk sausage

Directions

1. Preheat oven to 350 degrees F.
2. Prepare lasagna noodles according to package directions. Drain and set aside. Melt butter in a saucepan over medium heat. Add onion and cook until soft and translucent (8 to 10 minutes).
3. Add garlic and cook for 1 minute. Add flour and cook for 2 minutes, stirring continuously. Slowly whisk in milk. Bring to a boil, while stirring constantly, then reduce to a simmer. Cook until slightly thickened, about 5 minutes.
4. Remove sauce from heat and stir in 1/2 cup Parmesan, all the Gruyere, lemon zest, nutmeg, salt and pepper. Fold in Swiss chard and set aside.
5. Cook sausage in a pan over medium-high heat until no longer pink (4 to 6 minutes). Drain fat, if necessary.
6. Spread 1/2 cup sauce over the bottom of an 8- by 12-inch baking dish. Top with 3 noodles, half the sausage and 1 cup sauce. Repeat. Top with remaining noodles and sauce.
7. Bake in the oven, covered with foil, for 45 minutes. Remove foil and sprinkle with remaining Parmesan cheese. Heat broiler and broil until cheese is browned and bubbling (2 to 3 minutes).