Zutaten für Swiss Chard Italian Sausage Lasagna
- 2 tablespoons Extra Virgin Olive Oil
- 1 pound Sweet Italian Sausage
- 2 shallots
- 1 pound Swiss Chard
- 4 Garlic Cloves
- 1 tablespoon Lemon Zest
- 1 1/2 teaspoons Coarse Salt
- 1/2 teaspoon Fresh Ground Pepper
- 2 tablespoons Fresh Lemon Juice
- 1/4 cup Unsalted Butter
- 1/4 cup finely chopped Onion
- 1/4 teaspoon Red Pepper Flakes
- 1/4 cup all-purpose Flour
- 3 cups Milk
- 1/2 cup shredded Fontina
- 1/2 cup grated Parmesan Cheese
- 9 Lasagna Sheets
- 6 cups shredded Mozzarella Cheese
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Swiss Chard Italian Sausage Lasagna? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Zubereitung von Swiss Chard Italian Sausage Lasagna
- Preheat oven to 400°F (200°C).
- Make the filling: Heat 2 tablespoons olive oil in a large skillet over medium-high heat.
- Add 1 pound Italian sausage, crumbled; cook until golden brown, about 6-8 minutes, breaking it up with a spoon. Transfer to a paper towel-lined plate.
- Reduce heat to medium. Add 2 shallots, thinly sliced, to the skillet with the sausage drippings; cook until translucent, about 4 minutes.
- Add 1 pound Swiss chard, chopped, and cook until wilted, about 2 minutes.
- Add 4 cloves garlic, minced; 1 tablespoon lemon zest; 1 teaspoon salt; and 1/2 teaspoon black pepper. Cook for 3 minutes.
- Stir in 2 tablespoons lemon juice and remove from heat.
- Make the béchamel: Melt 1/4 cup butter in a saucepan over medium heat.
- Add 1/4 cup finely chopped yellow onion, 1/2 teaspoon salt, and 1/4 teaspoon red pepper flakes. Cook and stir occasionally for 5 minutes.
- Stir in 1/4 cup all-purpose flour and cook until lightly golden, about 2 minutes.
- Whisk in 3 cups milk gradually and simmer over medium heat for 6-10 minutes, or until thickened and coats the back of a spoon.
- Remove from heat; stir in 1/2 cup shredded fontina cheese.
- Butter a 9x13 inch baking dish.
- Spread about 1/2 cup béchamel sauce on the bottom of the dish.
- Layer 6 lasagna noodles over the béchamel.
- Top with half of the chard mixture, then half of the sausage mixture, then 1/3 of the shredded mozzarella cheese (about 2 cups).
- Spread another 1-1 1/2 cups of béchamel sauce over the cheese.
- Repeat layers: noodles, remaining chard, remaining sausage, another 1/3 of the mozzarella cheese, and more béchamel sauce.
- Top with the final layer of noodles (about 3), remaining béchamel sauce, and remaining mozzarella cheese.
- Sprinkle 1/2 cup grated Parmesan cheese over the top.
- Bake for 30-35 minutes, or until golden brown and bubbly.
- Let cool for 10 minutes before serving.
Nutrition Information (Approximate per serving)
Sodium
107 g
Sugar
12g
Fat
103g
Carbs
7g
