INDIVIDUAL SWISS CHARD AND ITALIAN SAUSAGE LASAGNA
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
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Manhal School
s.manhal@yahoo.comThis lasagna was a bit too salty for my taste, but overall it was still good.
Danlami jacob
d.j@yahoo.comI'm not usually a fan of lasagna, but this recipe changed my mind. It was delicious!
Medinah Adejumoke
medinah_adejumoke@hotmail.co.ukThis lasagna was easy to make and it tasted great. I will definitely be making it again.
Cool Zool
zc26@yahoo.comI followed the recipe exactly and the lasagna turned out perfect. I will definitely be making it again.
Editing Master
editing_m51@hotmail.comThis lasagna was delicious! I loved the combination of flavors and textures.
Tiffany Green
t@hotmail.comThis lasagna was a disaster. The cheese was burnt and the lasagna was dry.
MD rabbi Akon
a_m@yahoo.comThis lasagna was a bit too rich for my taste. I think I'll use less cheese next time.
Aryan Janii
j@hotmail.comI'm not a big fan of Swiss chard, but I loved this lasagna. The flavors were perfect.
Sahmud Rain
r.sahmud@yahoo.comThis lasagna was so easy to make and it was delicious. I will definitely be making it again.
Alexmcleish Ochdirt
ochdirt-a@gmail.comI'm a vegetarian so I used tofu instead of Italian sausage. It turned out great!
Shaakaa Abraham
shaakaa_abraham@yahoo.comThis lasagna was amazing! I made it for a party and everyone loved it. I will definitely be making it again.
Lata Spitzenburg
lata-s@hotmail.comI was disappointed with this lasagna. The flavors were bland and the lasagna was dry.
MH POLOK
polok@yahoo.comThis lasagna was a bit too salty for my taste. I think I'll use less salt next time.
ff Garina
g.f23@hotmail.comI followed the recipe exactly and the lasagna was perfect. I loved the combination of flavors and textures.
Devante Dunbar
devante_dunbar@yahoo.comThis lasagna was easy to make and turned out great. I used my own homemade Italian sausage and it was delicious.
SK GAMING
g-s40@hotmail.frI'm not usually a fan of Swiss chard, but this lasagna changed my mind. The flavors were amazing and the lasagna was so hearty and satisfying.
Hillary Tapiwa Muvata
hillary-t@hotmail.comThis lasagna was a hit with my family! The Swiss chard and Italian sausage were a delicious combination, and the cheese was perfectly gooey. I will definitely be making this again.