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Sausage, Chard, and Lemon Lasagna

A layer of refreshing lemon slices brightens every bite of this lasagna made of sweet Italian sausage and Swiss chard. Instead of tomato sauce, the dish is made with a creamy and cheesy white sauce.

  • Prep:
  • Total Time:
  • Servings: 4
Sausage, Chard, and Lemon Lasagna

Source: Martha Stewart Living, March 2011


  • 3 tablespoons unsalted butter
  • 1/4 cup all-purpose flour
  • 3 cups whole milk
  • 1 cup finely grated Parmesan cheese (about 4 ounces)
  • Coarse salt and freshly ground pepper
  • 5 cups coarsely chopped Swiss chard (about 1 bunch)
  • 1 pound sweet Italian sausage, casings removed
  • 1 lemon, very thinly sliced
  • 6 no-boil lasagna noodles, preferably Barilla


  1. Melt butter in a saucepan over high heat. Stir in flour; cook for 2 minutes. Whisk in milk. Bring to a boil, stirring. Reduce heat. Simmer for 1 minute. Remove from heat. Whisk in 3/4 cup cheese, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Stir in chard.

  2. Preheat oven to 350 degrees. Cook sausage in a skillet over high heat, breaking up pieces, until no longer pink, about 4 minutes.

  3. Cover lemon slices with cold water by 3 inches in a saucepan. Bring to a boil. Reduce heat; simmer for 7 minutes. Transfer to a paper-towel-lined plate using a slotted spoon.

  4. Spread 1/4 cup sauce in an 8-inch square nonreactive baking dish. Top with 2 noodles, half the sausage, and 1 cup sauce. Repeat. Top with a layer of lemons, 2 noodles, then remaining sauce and lemons. Bake, covered with parchment-lined foil, for 27 minutes.

  5. Remove from oven. Heat broiler. Uncover lasagna; top with remaining 1/4 cup cheese. Broil until bubbling, 2 to 3 minutes.

Reviews (15)

  • Gayle Johnson 19 Jun, 2014

    Am I missing something? Where is the chard used in the recipe? In the sauce? How is it seasoned?

    One of the worst recipes I have ever come across. Shame on you Martha.

  • Tahoeblues7 4 Sep, 2012

    My whole family loves this recipe! I have altered it just a bit to suit our taste. We didn't care for the sliced lemons so I sub for the zest of two lemons in the sauce. I also use the sweet italian turkey sausage to lighten it up just a bit. It's great to follow this dinner with the Lemon Cardamom Cake recipe!

  • mjager 11 Jun, 2012

    This was so very delicious! I used Trader Joe's brand vegetarian Italian sausage, and I substituted 2 cups of greek yogurt and one cup of heavy whipping cream for the sauce. I must admit that I liked the REALLY thin slices of lemon better than the thicker ones, so try to cut this super thin. I will definitely make this again! :)

  • Bettyt 5 Feb, 2012

    i did this but it seemed to make more than i could put in a 8x8 baking dish. i loved it. Next time I may try with shrimp in place of the sausage.

  • TibbyG 27 Jul, 2011

    I started, as I always do, with everything prepped and ready, then dutifully proceeded to layer the dish. Popped it in the oven and began to clean up - only to find I had 5 C of shard sitting on the counter. Grabbed dish out of oven, dismantled it and tried to stuff as much chard into the layers as the dish would hold - only about 3 cups. Have no idea how much time I lost of the 27 minutes. Hope it's edible.

  • gracemliu 22 Jul, 2011

    I used regular instead of no-boil lasagna noodles and it did not turn out properly. The sauce was too creamy and there was not enough liquid to cook the noodles.

  • JeanGreg 20 Jul, 2011

    Made this for dinner last night. It was very good! I'm definitely adding this to my favorite recipe list.

  • missoularedhead 28 Apr, 2011

    I don't eat wheat, so I subbed 1/8" thick slices of zucchini for the noodles, and made a no flour bechamel (basically, heating the milk and tempering an egg into it). It made this dish perfect for a spring dinner with a salad. Really, really nice!

  • ashleyamore 6 Apr, 2011

    @Cheryllion, did you use a metal pan? That makes all the difference in the world! The recipe specifies nonreactive pan.

    Made this for dinner tonight with a few amendments- added fresh chopped basil to the chard (which I highly recommend!), and added a garlic clove and bay leaf to sauce (which I removed before adding the chard) along with a dash of nutmeg. I used turkey sausage instead of pork. LOVED THIS! A delicious lasagna- took about an hour to make, but such a quick bake!

  • Jennifer555 20 Mar, 2011

    I made this dish today, and I was pleasantly surprised at what this recipe delivers!
    Many probably question the addition of lemon. My suggestion is to follow the instructions precisely, as the lemon provides depth of flavor, thus - offering a more sophisticated version of ordinary lasagna.
    Bon Appé[filtered word]!

  • dcam316 19 Mar, 2011

    I LOVE this recipe! My husband usually doesn't care for casserole/lasagna type dishes but he really enjoyed it, too. I was skeptical about adding the lemon but figured I should follow the recipe exactly the first time and adjust the next time. (But you do have to slice the lemon REALLY thin and boil just as the recipe states. It really mellows the lemon flavor.) Next time, I'm not changing a thing! It was perfect. I used rainbow chard - that's all the grocery store carried - and it worked perfec

  • lmnop15 15 Mar, 2011

    I woud recommend making this WITHOUT the lemons. However pretty they look I made it lastnight and they were bitter, and gave the dish a chemically lemon cleaner taste. so bad I think I have to throw it all away. Maybe just squeeze a little lemon on before serving but I had really bad luck with this recipe. Next time I'll make this without the lemon.

  • AmyCarter 14 Mar, 2011

    Can I substitute rainbow chard for the swiss? I got some rainbow chard in the CSA bag this week and don't know what to do with it, but this looks delish!

  • dmarie 9 Mar, 2011

    Used this recipe as a guideline and it turned out great. Made some substitutions...used Morningstar recipe crumbles sausage style drizzled with olive oil to make this vegetarian, which I added fennel seeds to. Used kale instead of chard and did a 50/50 blend of parmesan with feta. Yummo. Used an organic, thin-skinned lemon.

  • Cheryllion 4 Mar, 2011

    I tried it, followed the instructions to the letter -- my "thin" lemons might not have been thin enough (I don't have a mandolin or other tool like that) but they were pretty thin. But they were gross. Very bitter. Without the lemons this would have been good. Dragged them to the side of the plate and ate the rest. Next day heated up leftovers and they were even worse having soaked up the lemon all night. Bleccht.

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