Sausage & Swiss Chard Lasagna Recipe

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Sausage & Swiss Chard Lasagna Recipe
Sausage & Swiss Chard Lasagna Recipe photo by Taste of Home
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Sausage & Swiss Chard Lasagna Recipe

Read Reviews
5 1 1
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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
MAKES:
6 servings
TOTAL TIME:
Prep: 45 min. Bake: 55 min. + standing
MAKES:
6 servings
TOTAL TIME:
Prep: 45 min. Bake: 55 min. + standing

Ingredients

  • 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 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

Directions

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

Nutritional Facts

1 piece: 470 calories, 31g fat (14g saturated fat), 87mg cholesterol, 896mg sodium, 26g carbohydrate (7g sugars, 1g fiber), 22g protein.

  • 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 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
  1. 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.
  2. 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.
  3. 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.
  4. 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

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Ellie31773 User ID: 5796034 234040
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."

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