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.

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Ingredients

For the Filling
For the Bechamel

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

  • 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.

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

Reviews (4)

38 Ratings
  • 5 star values: 9
  • 4 star values: 13
  • 3 star values: 11
  • 2 star values: 4
  • 1 star values: 1
Rating: 5 stars
02/09/2012
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...
Rating: Unrated
10/10/2008
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.
Rating: Unrated
10/10/2008
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.
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Rating: Unrated
10/06/2008
I made this for my family this weekend and substituted fresh spinach for the swiss chard. It was fantastic!