Best 2 Individual Swiss Chard And Italian Sausage Lasagna Recipes

Indulge in the symphony of flavors with our exquisite Individual Swiss Chard and Italian Sausage Lasagna. This culinary masterpiece combines the earthy goodness of Swiss chard, the savory richness of Italian sausage, and the velvety texture of homemade béchamel sauce, all harmoniously layered between tender lasagna noodles. Embark on a culinary journey as we guide you through three delectable variations of this classic dish: a traditional meat lasagna, a vegetarian lasagna brimming with garden-fresh vegetables, and a unique white lasagna that showcases the purity of béchamel sauce. Each recipe is carefully crafted to tantalize your taste buds and leave you craving more.

Check out the recipes below so you can choose the best recipe for yourself!

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:

When selecting Swiss chard, choose bunches with deep green leaves and firm, crisp stems.
To prepare the Swiss chard, remove the tough stems and chop the leaves into 1-inch pieces.
Brown the Italian sausage in a skillet over medium heat until cooked through, breaking it up as you cook.
To make the lasagna filling, combine the ricotta cheese, Parmesan cheese, eggs, salt, and pepper in a large bowl.
To assemble the lasagna, spread a thin layer of sauce in the bottom of a 9x13 inch baking dish.
Top with a layer of lasagna noodles, followed by a layer of the ricotta cheese filling, a layer of Swiss chard, and a layer of Italian sausage.
Repeat the layers until all of the ingredients have been used up, ending with a layer of sauce and a sprinkling of Parmesan cheese.
Bake the lasagna in a preheated oven at 375°F for 30-35 minutes, or until the cheese is melted and bubbly and the lasagna is heated through.
Let the lasagna cool for 10 minutes before slicing and serving.

Conclusion:

This individual Swiss chard and Italian sausage lasagna is a hearty, flavorful, and satisfying meal that is perfect for a weeknight dinner or a special occasion. The Swiss chard adds a healthy dose of greens to the dish, while the Italian sausage provides a savory and satisfying flavor. The ricotta cheese filling is creamy and rich, and the Parmesan cheese adds a touch of salty sharpness. This lasagna is sure to be a hit with everyone at the table.