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Individual Swiss Chard and Italian Sausage Lasagna

Individual Swiss Chard and Italian Sausage Lasagna

Martha Stewart Living, October 2008 http://www.marthastewart.com/316819/individual-swiss-chard-and-italian-sausa
3.666665
Rated
73.3333100(16)16
  • Yield Serves 8

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 (http://www.marthastewart.com/262432/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. 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. 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. 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. 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. Bake until cheese is golden brown and sauce is bubbling, 30 to 35 minutes. Let cool slightly before serving.

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