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Individual Swiss Chard and Italian Sausage Lasagna

  • servings: 8

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Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 1 1/4 pounds sweet Italian sausage, casings removed, meat crumbled into small pieces
  • 3 shallots, peeled, halved lengthwise, and cut crosswise into 1/4-inch-thick slices
  • 3 pounds Swiss chard, stems removed, leaves cut crosswise into 1/4-inch strips
  • 3 large garlic cloves, thinly sliced crosswise
  • 1 tablespoon finely grated lemon zest
  • 1 teaspoon coarse salt
  • Freshly ground pepper
  • 2 tablespoons fresh lemon juice
  • 5 tablespoons unsalted butter
  • 1/2 onion, cut into 1/4-inch dice
  • 1 1/2 teaspoons coarse salt
  • 1/2 teaspoon red-pepper flakes
  • 1/3 cup all-purpose flour
  • 4 1/2 cups whole milk
  • Fresh Lasagna Noodles, (cut into 4-inch squares and cooked, or store-bought dried noodles, cooked and cut to size)
  • 8 ounces fontina cheese, grated (1 cup)

Directions

  1. Step 1

    Preheat oven to 400 degrees. Make the filling: Heat oil in a large saute pan over medium-high heat. Add sausage, and cook, stirring, until golden and cooked through, 5 to 6 minutes. Transfer sausage to a paper-towel-lined plate.

  2. Step 2

    Reduce heat to medium, and add shallots to drippings in pan. Cook, stirring often, until softened and translucent, about 4 minutes. Add chard, and cook, stirring frequently, until just starting to wilt, 1 to 2 minutes. Add garlic, lemon zest, and salt, and season with pepper. Cook, stirring often, until chard wilts completely, about 3 minutes. Stir in lemon juice. Transfer to a colander to drain.

  3. Step 3

    Make the bechamel: Melt butter in a medium saucepan over medium heat. Add onion, salt, and red-pepper flakes, and cook, stirring occasionally, until onions are slightly translucent, about 5 minutes. Stir in flour and cook, stirring, for 1 minute. Whisk in milk, a little at a time, until incorporated. Bring to a boil, stirring often, then reduce heat to low. Simmer, stirring gently and often, until thickened and creamy, about 10 minutes. Remove from heat. Place a piece of parchment flush against the surface of sauce to prevent a skin from forming.

  4. Step 4

    Place 8 baking dishes that are 7 inches across and 1 1/2 inches deep on rimmed baking sheets. Spread 3 tablespoons of bechamel in each dish, and top with a noodle. Spread 3 tablespoons chard mixture evenly in each dish, then divide 1/2 of the sausage mixture among dishes (about cup each). Top each dish with 2 tablespoons bechamel, then a noodle. Repeat once with chard, sausage, bechamel, and another noodle. Top each with 2 tablespoons of bechamel. Sprinkle each with 2 tablespoons fontina.

  5. Step 5

    Bake until cheese is golden brown and sauce is bubbling, 30 to 35 minutes. Let cool slightly before serving.

Source
Martha Stewart Living, October 2008


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Reviews (4)

  • 9 Feb, 2012

    Wonderful! I baked in a dutch oven at 375 (thanks PenelopeRB) with lid for 20 minutes, then removed lid and continued baking for 15 minutes longer. Only used 2 lbs swiss chard, 1 lb sweet italian sausage (Johnsonville), pre-cooked noodles (didn't need an entire box), added a little extra lemon juice and garlic... and 1 cup less milk because my saucepan was too small! Turned out lovely...

  • 10 Oct, 2008

    Delicious! I used kale in place of the chard. I used non-fat plain yogurt and a bit of whole milk yogurt in place of half the milk, and I made the lasagna in a full sized pan. Also, rather than putting the Fontina on top, I mixed in grated Fontina when the bechamel was finished. I would reduce the heat to 375 if you cook it in a Pyrex pan. Ours was a bit caramelized (but not at all burnt) on the bottom layer.

  • 10 Oct, 2008

    Delicious! I used kale in place of the chard. I used non-fat plain yogurt and a bit of whole milk yogurt in place of half the milk, and I made the lasagna in a full sized pan. Also, rather than putting the Fontina on top, I mixed in grated Fontina when the bechamel was finished. I would reduce the heat to 375 if you cook it in a Pyrex pan. Ours was a bit caramelized (but not at all burnt) on the bottom layer.

  • 6 Oct, 2008

    I made this for my family this weekend and substituted fresh spinach for the swiss chard. It was fantastic!