Garlic Greens, Sausage and Chard Lasagna

By ltruitt

Ingredients

• Serves 4-5
• 3 Tbls. butter
• 1/4 c. flour
• 3 c. whole milk (do not substitute with 2 percent it will be too watery)
• 1 c. grated Parmesan cheese
• 2 green garlic stalks, thinly chopped (or one clove chopped as substitute)
• 5 c. chopped, stems removed (or baby) Swiss chard
• 1 lb. sweet italian sausage
• 1 lemon
• 1 16 oz. pack good lasagna noodles, cooked al dente
• kosher salt and black pepper

Preparation

Step 1

Preheat oven to 350. Cook lasagna noodles in a pot of salted water until just cooked. Drain.

Melt butter over medium heat and stir in flour. Cook for about 2 minutes. Whisk in milk. Bring to a boil and then reduce heat. Stir for about 1 minute. Turn off heat and whisk in 3/4 c. of cheese, 1 tsp. salt and a good grind of fresh black pepper.

Remove casing from sausage and cook in a heavy bottom saute pan until brown, breaking into small pieces while it cooks. Place in a bowl. Quickly wash out pan and saute green garlic and chard in a drizzle of olive oil.

Thinly slice lemon. Place in a saucepan with cold water and bring to a boil. Reduce heat and simmer for about 8 minutes. Drain and let dry slightly on a paper towel.

In a lasagna pan or baking dish, spread 1/4 c. sauce, noodles, some sausage, greens, and top with a little more sauce. Repeat until all noodles and filling ingredients have been used. Top with slices of lemon. Bake covered for about 30 minutes. Uncover lasagna, top with remaining 1/4 c. Parmesan cheese and broil until bubbling and slightly brown. Let cool and serve with