Created by Candace Morehouse of Arizona, this recipe was found on the Taste of Home website. It’s so rich and creamy, and Candace mentions that this is a great way to get kids to eat healthy greens.
Prep time: 45 minutes
Cook time + standing time: 55 minutes
Servings: 6
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 zest
1/2 teaspoon Salt
1/8 teaspoon Pepper
6 no-cook Lasagna noodles
Directions:
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.
2. Remove from pan with a slotted spoon. Remove drippings.
3. Remove stems from Swiss chard; coarsely chop leaves.
4. 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.
5. Add 3/4 cup cheese, parsley, oregano, lemon zest, salt and pepper; stir until cheese is melted. Stir in Swiss chard leaves.
6. 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.
7. Repeat layers twice. Sprinkle with remaining cheese.
8. 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.