Rustic and comforting, I found this rich and cheesy lasagna to be a great way to get kids to eat healthy greens—it's such a tasty casserole they'll never know the Swiss chard is there! —Candace Morehouse, Show Low, Arizona
Featured In: 50 Great Ways to Make Lasagna
- 1 pound bulk Italian sausage
- 1-3/4 cups sliced fresh mushrooms
- 2 garlic cloves, minced
- 1 bunch Swiss chard (about 10 ounces)
- 3 tablespoons butter
- 1/4 cup all-purpose flour
- 3 cups 2% milk
- 1 cup (4 ounces) shredded Gruyere or Swiss cheese, divided
- 1 tablespoon minced fresh parsley or 1 teaspoon dried parsley flakes
- 1 tablespoon minced fresh oregano or 1 teaspoon dried oregano
- 1 teaspoon grated lemon peel
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 6 no-cook lasagna noodles
- Preheat oven to 350°. In a large skillet, cook sausage, mushrooms and garlic over medium heat 8-10 minutes or until sausage is no longer pink and mushrooms are tender, breaking up sausage into crumbles. Remove from pan with a slotted spoon. Remove drippings.
- Remove stems from Swiss chard; coarsely chop leaves. In same skillet, heat butter over medium heat. Stir in flour until smooth; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Add 3/4 cup cheese, parsley, oregano, lemon peel, salt and pepper; stir until cheese is melted. Stir in Swiss chard leaves.
- Spread one-fourth of the cheese sauce into a greased 8-in.-square baking dish. Layer with each of the following: two noodles, one-third of the meat mixture and one-fourth of the cheese sauce. Repeat layers twice. Sprinkle with remaining cheese.
Bake, covered, 45 minutes. Bake, uncovered, 8-10 minutes longer or until cheese is melted. Let stand 10 minutes before serving.
Freeze option: Cool unbaked lasagna; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Cover lasagna with foil; bake as directed, increasing covered time to 55-60 minutes or until heated through and a thermometer inserted in center reads 165°. Uncover; bake 10-12 minutes longer or until bubbly. Yield: 6 servings.
Originally published as Sausage & Swiss Chard Lasagna in Freezer Meals Bookazine 2013, p95
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
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Reviewed Oct. 5, 2015
"This is my family's favorite lasagna of all time. We eat it fresh, we devour the leftovers, and we freeze a pan for later. So, so delicious."