For some reason I randomly get a subscription to Martha Stewart Living. I don’t love this magazine but I do love the recipes in it. This magazine is filled with tons of crafts and DIY projects. I don’t mind an occasional DIY but I kind of hate crafts. I don’t have the patience to make paper machie Easter Eggs or a bouquet of flowers from paper. But that’s just me! No offense to those of you who love to craft, I wish for Sterling’s sake I enjoyed it! The recipes in this magazine never disappoint though.
This recipe comes from the March 2011 Issue and the lasagna is truly amazing! I made it last week while my mother-in-law was visiting and we all loved it. I mean honestly I can’t say enough good things about this recipe. It was very easy to prepare, as far as lasagnas go. I also love that it is filled to the brim with swiss chard one of the leafiest, healthiest greens for you! I highly suggest you try this recipe out!
Swiss Chard if you have never seen it before, because Matt thought Swiss Chard was a type of cheese:)
The Parmesan Cheese and Swiss Chard Sauce
Cooked Sausage, I used Hot Italian Sausage because we like it spicy in the Mason House.
Assembled and Ready to bake!
Sausage, Chard and Lemon Lasagna
3 tablespoons unsalted butter
1/4 cup all-purpose flour
3 cups whole milk
1 cup finely grated Parmesan cheese (about 4 ounces)
Coarse salt and freshly ground pepper
5 cups coarsely chopped Swiss chard (about 1 bunch)
1 pound sweet italian sausage, casings removed
1 lemon, very thinly sliced
6 no-boil lasagna noodles, preferably Barilla
1.Melt butter in a saucepan over high heat. Stir in flour; cook for 2 minutes. Whisk in milk. Bring to a boil, stirring. Reduce heat. Simmer for 1 minute. Remove from heat. Whisk in 3/4 cup cheese, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Stir in chard.
2.Preheat oven to 350 degrees. Cook sausage in a skillet over high heat, breaking up pieces, until no longer pink, about 4 minutes.
3.Cover lemon slices with cold water by 3 inches in a saucepan. Bring to a boil. Reduce heat; simmer for 7 minutes. Transfer to a paper-towel-lined plate using a slotted spoon.
4.Spread 1/4 cup sauce in an 8-inch square nonreactive baking dish. Top with 2 noodles, half the sausage, and 1 cup sauce. Repeat. Top with a layer of lemons, 2 noodles, then remaining sauce and lemons. Bake, covered with parchment-lined foil, for 27 minutes.
5.Remove from oven. Heat broiler. Uncover lasagna; top with remaining 1/4 cup cheese. Broil until bubbling, 2 to 3 minutes.
Print Recipe HERE