Sausage and Swiss Chard Lasagna


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.

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