Ingredients
-
-
2
-
1 1/4
-
3
-
3
-
3
-
1
-
1
-
-
2
-
-
-
-
-
Directions
Swiss Chard & Italian Sausage Lasagna, I’m always looking for different lasagnas…a break from the red sauce ones. This is from October 2008 Martha Stewart mag and it is really, really delish. This, of cours, has my tweaks in it…more cheese, light milk, etc. They show it in individual baking dishes, but I like to make it in one 9×13 pan…seems a little less precious and perfect and then people can easily go back for seconds!, Yummy! I had the both chard and sausage on hand on sale at Sprouts this was the perfect recipe to make. Nice change from the typical tomato sauce lasagna. Thanks, Great recipe ! Not enough recipes out there that use Swiss chard. Outstanding !!
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Steps
|
1
Done
|
Preheat Oven to 400 Degrees. |
|
2
Done
|
Make the Filling: Heat Oil in a Large Saute Pan Over Med-High Heat. |
|
3
Done
|
Add Sausage, Crumble and Cook Til Golden, 6 Minutes. |
|
4
Done
|
Transfer to Paper-Towel Lined Plate. |
|
5
Done
|
Reduce Heat to Medium, Add Shallots to Pan With Drippings Still in Pan, Cook Til Translucent, About 4 Minutes. |
|
6
Done
|
Add Chard and Cook, Til Starts to Wilt, 2 Minutes. |
|
7
Done
|
Add Garlic, Lemon Zest, Salt and Pepper, Cook 3 More Minutes. |
|
8
Done
|
Stir in Lemon Juice and Remove from Heat. |
|
9
Done
|
Make Bechamel: Melt Butter in Sauce Pan Over Medium Heat. |
|
10
Done
|
Add Onion, Salt, Red-Pepper Flakes, Cook and Stir Occasionally For 5 Minutes. |
