Best 3 Swiss Chard Italian Sausage Lasagna Recipes

Welcome to the delicious world of Swiss chard Italian sausage lasagna, a delightful dish that combines the vibrant flavors of Swiss chard, savory Italian sausage, and layers of rich lasagna noodles. This tantalizing dish is a symphony of textures and tastes, where the tender Swiss chard leaves, succulent Italian sausage, and the cheesy goodness of the lasagna noodles come together to create a culinary masterpiece. Get ready to embark on a culinary journey as we explore the best recipes for this delectable dish, promising an explosion of flavors in every bite.

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SWISS CHARD & ITALIAN SAUSAGE LASAGNA

Swiss Chard & Italian Sausage Lasagna image

I'm always looking for different lasagnas...a break from the red sauce ones. This is from October 2008 Martha Stewart mag and it is really, really delish. This, of cours, has my tweaks in it...more cheese, light milk, etc. They show it in individual baking dishes, but I like to make it in one 9x13 pan...seems a little less precious and perfect and then people can easily go back for seconds!

Provided by Liza at Food.com

Categories One Dish Meal

Time 1h20m

Yield 1 pan, 8-10 serving(s)

Number Of Ingredients 18

Ingredients

2 tablespoons extra virgin olive oil
1 1/4 lbs sweet Italian sausage, removed from casings
3 whole shallots, peeled and sliced
3 lbs swiss chard, I used 3 bunches
3 large garlic cloves, minced
1 tablespoon lemon zest
1 tablespoon coarse salt
fresh ground pepper
2 tablespoons fresh lemon juice
6 tablespoons unsalted butter
1/2 onion, diced
1 1/2 teaspoons coarse salt
1/2 teaspoon red pepper flakes
1/2 cup flour
4 1/2 cups milk (i used nonfat and it works great)
12 ounces fontina
1/2 cup parmesan cheese
9 sheets cooked regular lasagna noodles or 9 sheets no-boil lasagna noodles

Steps:

Preheat oven to 400 degrees.
Make the filling: heat oil in a large saute pan over med-high heat.
Add sausage, crumble and cook til golden, 6 minutes.
Transfer to paper-towel lined plate.
Reduce heat to medium, add shallots to pan with drippings still in pan, cook til translucent, about 4 minutes.
Add chard and cook, til starts to wilt, 2 minutes.
Add garlic, lemon zest, salt and pepper, cook 3 more minutes.
Stir in lemon juice and remove from heat.
Make bechamel: Melt butter in sauce pan over medium heat.
Add onion, salt, red-pepper flakes, cook and stir occasionally for 5 minutes.
Stir in flour and cook til a little golden, 2 minutes.
Whisk in milk and simmer on medium for about 6-10 minutes til thickened, til it nicely coats back of spoon. Remove from heat, stir in 1/2 cup of shredded fontina cheese.
Butter 9x13 pan.
Spread about 1/2 cup of bechamel on bottom of plan.
Put one layer of lasagna noodles.
Top with half of the chard mixture.
Then top with half of sausage mixture.
Then 1/3 of shredded cheese.
Then another 1/2-1 cup of the bechamel.
Repeat with another layer of noodles, the rest of the chard, the rest of the sausage, another 1/3 portion of the cheese and more bechamel.
Finish with a last layer of lasagna noodles, pour the rest of the bechamel sauce over and top with remainder of shredded fontina cheese.
Sprinkle sparingly another 1/2 cup of parmesan over top.
Bake until golden browned and bubbly, about 30-35 minutes.
Let cool for 10 minutes before serving.

Nutrition Facts : Calories 566.1, Fat 38.6, SaturatedFat 20.8, Cholesterol 118.7, Sodium 2584.2, Carbohydrate 23.9, Fiber 3.2, Sugar 3.1, Protein 33.7

INDIVIDUAL SWISS CHARD AND ITALIAN SAUSAGE LASAGNA

Individual Swiss Chard and Italian Sausage Lasagna image

To make this recipe as a single large lasagna in a 9-by-13-inch pan, cut the noodles into strips 4 inches wide and 13 inches long. Bake until golden brown and bubbling, about 45 minutes, and let stand for 15 minutes before slicing.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Pasta and Grains

Number Of Ingredients 17

Ingredients

2 tablespoons extra-virgin olive oil
1 1/4 pounds sweet Italian sausage, casings removed, meat crumbled into small pieces
3 shallots, peeled, halved lengthwise, and cut crosswise into 1/4-inch-thick slices
3 pounds Swiss chard, stems removed, leaves cut crosswise into 1/4-inch strips
3 large garlic cloves, thinly sliced crosswise
1 tablespoon finely grated lemon zest
1 teaspoon coarse salt
Freshly ground pepper
2 tablespoons fresh lemon juice
1/2 onion, cut into 1/4-inch dice
5 tablespoons unsalted butter
1 1/2 teaspoons coarse salt
1/2 teaspoon red-pepper flakes
1/3 cup all-purpose flour
4 1/2 cups whole milk
Fresh Lasagna Noodles, (cut into 4-inch squares and cooked, or store-bought dried noodles, cooked and cut to size)
8 ounces fontina cheese, grated (1 cup)

Steps:

Preheat oven to 400 degrees. Make the filling: Heat oil in a large saute pan over medium-high heat. Add sausage, and cook, stirring, until golden and cooked through, 5 to 6 minutes. Transfer sausage to a paper-towel-lined plate.
Reduce heat to medium, and add shallots to drippings in pan. Cook, stirring often, until softened and translucent, about 4 minutes. Add chard, and cook, stirring frequently, until just starting to wilt, 1 to 2 minutes. Add garlic, lemon zest, and salt, and season with pepper. Cook, stirring often, until chard wilts completely, about 3 minutes. Stir in lemon juice. Transfer to a colander to drain.
Make the bechamel: Melt butter in a medium saucepan over medium heat. Add onion, salt, and red-pepper flakes, and cook, stirring occasionally, until onions are slightly translucent, about 5 minutes. Stir in flour and cook, stirring, for 1 minute. Whisk in milk, a little at a time, until incorporated. Bring to a boil, stirring often, then reduce heat to low. Simmer, stirring gently and often, until thickened and creamy, about 10 minutes. Remove from heat. Place a piece of parchment flush against the surface of sauce to prevent a skin from forming.
Place 8 baking dishes that are 7 inches across and 1 1/2 inches deep on rimmed baking sheets. Spread 3 tablespoons of bechamel in each dish, and top with a noodle. Spread 3 tablespoons chard mixture evenly in each dish, then divide 1/2 of the sausage mixture among dishes (about cup each). Top each dish with 2 tablespoons bechamel, then a noodle. Repeat once with chard, sausage, bechamel, and another noodle. Top each with 2 tablespoons of bechamel. Sprinkle each with 2 tablespoons fontina.
Bake until cheese is golden brown and sauce is bubbling, 30 to 35 minutes. Let cool slightly before serving.

INDIVIDUAL SWISS CHARD AND ITALIAN SAUSAGE LASAGNA

INDIVIDUAL SWISS CHARD AND ITALIAN SAUSAGE LASAGNA image

Categories Pasta

Yield 8 Servings

Number Of Ingredients 19

Ingredients

FOR THE FILLING
2 tablespoons extra-virgin olive oil
1 1/4 pounds sweet Italian sausage, casings removed, meat crumbled into small pieces
3 shallots, peeled, halved lengthwise, and cut crosswise into 1/4-inch-thick slices
3 pounds Swiss chard, stems removed, leaves cut crosswise into 1/4-inch strips
3 large garlic cloves, thinly sliced crosswise
1 tablespoon finely grated lemon zest
1 teaspoon coarse salt
Freshly ground pepper
2 tablespoons fresh lemon juice
FOR THE BECHAMEL
5 tablespoons unsalted butter
1/2 onion, cut into 1/4-inch dice
1 1/2 teaspoons coarse salt
1/2 teaspoon red-pepper flakes
1/3 cup all-purpose flour
4 1/2 cups whole milk
Fresh Lasagna Noodles, (cut into 4-inch squares and cooked, or store-bought dried noodles, cooked and cut to size)
8 ounces fontina cheese, grated (1 cup)

Steps:

Preheat oven to 400. Make the filling: Heat oil in a large saute pan over medium-high heat. Add sausage, and cook, stirring, until golden and cooked through, 5 to 6 minutes. Transfer sausage to a paper-towel-lined plate. Reduce heat to medium, and add shallots to drippings in pan. Cook, stirring often, until softened and translucent, about 4 minutes. Add chard, and cook, stirring frequently, until just starting to wilt, 1 to 2 minutes. Add garlic, lemon zest, and salt, and season with pepper. Cook, stirring often, until chard wilts completely, about 3 minutes. Stir in lemon juice. Transfer to a colander to drain. Make the bechamel: Melt butter in a medium saucepan over medium heat. Add onion, salt, and red-pepper flakes, and cook, stirring occasionally, until onions are slightly translucent, about 5 minutes. Stir in flour and cook, stirring, for 1 minute. Whisk in milk, a little at a time, until incorporated. Bring to a boil, stirring often, then reduce heat to low. Simmer, stirring gently and often, until thickened and creamy, about 10 minutes. Remove from heat. Place a piece of parchment flush against the surface of sauce to prevent a skin from forming. Place 8 baking dishes that are 7 inches across and 1 1/2 inches deep on rimmed baking sheets. Spread 3 tablespoons of bechamel in each dish, and top with a noodle. Spread 3 tablespoons chard mixture evenly in each dish, then divide 1/2 of the sausage mixture among dishes (about cup each). Top each dish with 2 tablespoons bechamel, then a noodle. Repeat once with chard, sausage, bechamel, and another noodle. Top each with 2 tablespoons of bechamel. Sprinkle each with 2 tablespoons fontina. Bake until cheese is golden brown and sauce is bubbling, 30 to 35 minutes. Let cool slightly before serving

Tips:

Choose the right Swiss chard: Look for Swiss chard with fresh, crisp leaves and avoid any wilted or bruised leaves.
Prepare the Swiss chard properly: Remove the tough stems from the Swiss chard leaves and chop the leaves into small pieces.
Cook the Swiss chard thoroughly: Sauté the Swiss chard in a little olive oil until it is wilted and tender, about 5 minutes.
Use a good quality Italian sausage: Look for Italian sausage that is made with fresh, high-quality pork and spices.
Brown the Italian sausage thoroughly: Brown the Italian sausage in a large skillet over medium heat until it is cooked through, about 10 minutes.
Use a flavorful tomato sauce: Use a tomato sauce that is made with fresh tomatoes, garlic, and herbs.
Layer the lasagna properly: Start with a layer of tomato sauce, then add a layer of lasagna noodles, a layer of Swiss chard and Italian sausage, a layer of ricotta cheese, and a layer of Parmesan cheese. Repeat the layers until you have used up all of the ingredients.
Bake the lasagna until it is bubbly and golden brown: Bake the lasagna in a preheated oven at 375 degrees Fahrenheit for about 30 minutes, or until it is bubbly and golden brown.
Let the lasagna rest before serving: Let the lasagna rest for about 10 minutes before serving to allow the flavors to meld.

Conclusion:

Swiss chard and Italian sausage lasagna is a delicious and hearty dish that is perfect for a weeknight meal or a special occasion. The Swiss chard adds a slightly bitter flavor to the lasagna, which is balanced out by the sweetness of the Italian sausage and the richness of the ricotta and Parmesan cheeses. This lasagna is sure to be a hit with your family and friends.