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Sausage, Chard, and Lemon Lasagna

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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.

Source: Martha Stewart Living, March 2011
Total Time Prep Servings

Ingredients

Directions

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  • foood
    21 JUN, 2015
    My husband and I have made this twice now - as written - and loved it each time. The lemon has been the ingredient that makes it for us. I can't imagine it without. It's a good way to use some chard and while it has a number of steps nothing is particularly difficult and the dish is light. BTW the chard goes into the sauce, once the cheese, salt and pepper have been whisked in.
    Reply
  • 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.
    Reply
  • 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!
    Reply
  • 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! :)
    Reply
  • 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.
    Reply
  • 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.
    Reply
  • 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.
    Reply
  • JeanGreg
    20 JUL, 2011
    Made this for dinner last night. It was very good! I'm definitely adding this to my favorite recipe list.
    Reply
  • 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!
    Reply
  • 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!
    Reply

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