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Individual Swiss Chard and Italian Sausage Lasagna

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Recipe photo courtesy of Yunhee Kim

To make this recipe as a single large lasagna in a 9-by-13-inch pan, cut the noodles into strips 4 inches wide and 13 inches long. Bake until golden brown and bubbling, about 45 minutes, and let stand for 15 minutes before slicing.

Source: Martha Stewart Living, October 2008
Servings

Ingredients

For the Filling

For the Bechamel

Directions

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Reviews

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How would you rate this recipe?
39
  • jenniferodegaard
    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...
    Reply
  • PenelopeRB
    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.
    Reply
  • PenelopeRB
    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.
    Reply
  • jennelaw
    6 OCT, 2008
    I made this for my family this weekend and substituted fresh spinach for the swiss chard. It was fantastic!
    Reply

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