INDIVIDUAL SWISS CHARD AND ITALIAN SAUSAGE LASAGNA
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
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.
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rubeul khan
[email protected]This lasagna is a bit too rich for my taste.
Benjamin Kalmet
[email protected]I'm not a fan of Italian sausage, but I still enjoyed this lasagna. The Swiss chard and cheese were delicious.
Allison MacDonald
[email protected]This lasagna is a great way to use up leftover Swiss chard.
Leo Haputhanthiri
[email protected]I made this lasagna for my vegetarian friends and they loved it! The Swiss chard was a great substitute for meat.
HK Durrani Vlogs
[email protected]This lasagna is a bit time-consuming to make, but it's worth the effort. It's the perfect dish for a special occasion.
Monika Islam
[email protected]I'm always looking for new lasagna recipes and this one definitely didn't disappoint. I'll be making it again soon.
Kiran Airee
[email protected]This lasagna is perfect for a weeknight meal. It's easy to make and the leftovers are even better the next day.
Molly Rash
[email protected]I would have liked more cheese in the lasagna.
shuaib Adebayo
[email protected]The instructions were a bit confusing, but the lasagna turned out great in the end.
Dir Walid
[email protected]This lasagna was a bit too heavy for my taste. I think I would have preferred a lighter sauce.
Amos Wani
[email protected]I'm not a big fan of Swiss chard, but I loved this lasagna. The flavors were well-balanced and the lasagna was very satisfying.
Ihave agirlfriend
[email protected]This is the best lasagna recipe I've ever tried. The combination of Swiss chard and Italian sausage is genius.
josh hollis
[email protected]I made this lasagna for a party and it was a huge success! Everyone loved it. The Swiss chard added a nice touch of flavor and the Italian sausage was perfectly seasoned.
Abadaike David
[email protected]This Swiss chard and Italian sausage lasagna was a hit with my family! The flavors were amazing and the lasagna was so cheesy and gooey. I will definitely be making this again.