Swiss Chard & Italian Sausage Lasagna

READY IN: 1hr 20mins
SERVES: 8-10
YIELD: 1 pan




  • 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.