Sausage and Swiss Chard Lasagna
- Ready In:
- 2hrs
- Ingredients:
- 13
- 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
- Preheat oven to 350 degrees F.
- 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).
- 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.
- 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.
- Cook sausage in a pan over medium-high heat until no longer pink (4 to 6 minutes). Drain fat, if necessary.
- 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.
- 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).
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