Swiss Chard Italian Sausage Lasagna Recipe

Name: Swiss Chard Italian Sausage Lasagna
Prep time: 30 min
Cook time: 80 min
Total time: 110 min
Yield: Serves 1 or more
Ingredients: 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

Escape the ordinary with this vibrant twist on classic lasagna! This recipe, inspired by Martha Stewart, features savory Italian sausage and earthy Swiss chard in a creamy, dreamy white sauce. Forget the red sauce – this lighter, cheesy lasagna is bursting with flavor and perfect for a weeknight dinner or special occasion. Our improved version includes even MORE cheese and is baked in a convenient 9x13 pan for easy serving and seconds!

Prep Time 30 mins

Cook Time 80 mins

Calories 566.1 kcal

Protein 67g

Rating 4.2 (6 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for 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

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How to Make 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.