Best 4 Sausage Swiss Chard Lasagna Recipes

Indulge your taste buds with our delectable Sausage Swiss Chard Lasagna, a harmonious blend of hearty flavors and textures. This culinary masterpiece features layers of tender lasagna noodles, savory sausage, sautéed Swiss chard, a creamy ricotta and Parmesan cheese filling, and a rich and flavorful tomato sauce. Each bite offers a delightful symphony of flavors, from the succulent sausage and earthy Swiss chard to the creamy, cheesy filling and tangy tomato sauce. Whether you're a seasoned home cook or a beginner in the kitchen, our easy-to-follow recipe will guide you through the process of creating this impressive dish. So, gather your ingredients, preheat your oven, and prepare to tantalize your senses with this mouthwatering Sausage Swiss Chard Lasagna.

In addition to the main recipe, our article also includes variations and additional recipes to cater to different tastes and preferences. For those who prefer a vegetarian option, we offer a meatless version of the lasagna, featuring a combination of sautéed mushrooms, bell peppers, and spinach. If you're short on time, our quick and easy skillet lasagna recipe provides a simplified version of this classic dish, using a single skillet for both cooking and baking. And for those with a sweet tooth, our dessert lasagna recipe is a delightful treat, featuring layers of vanilla wafers, cream cheese, and fresh berries. With these diverse recipes, you'll find the perfect Sausage Swiss Chard Lasagna variation to suit your culinary desires.

Here are our top 4 tried and tested recipes!

SAUSAGE & SWISS CHARD LASAGNA

Sausage & Swiss Chard Lasagna image

Rustic and comforting, I found this rich and cheesy lasagna to be a great way to get kids to eat healthy greens-it's such a tasty casserole they'll never know the Swiss chard is there! -Candace Morehouse, Show Low, Arizona

Provided by Taste of Home

Categories Dinner

Time 1h45m

Yield 6 servings.

Number Of Ingredients 14

Ingredients

1 pound bulk Italian sausage
1-3/4 cups sliced fresh mushrooms
2 garlic cloves, minced
1 bunch Swiss chard (about 10 ounces)
3 tablespoons butter
1/4 cup all-purpose flour
3 cups 2% milk
1 cup shredded Gruyere or Swiss cheese, divided
1 tablespoon minced fresh parsley or 1 teaspoon dried parsley flakes
1 tablespoon minced fresh oregano or 1 teaspoon dried oregano
1 teaspoon grated lemon zest
1/2 teaspoon salt
1/8 teaspoon pepper
6 no-cook lasagna noodles

Steps:

Preheat oven to 350°. In a large skillet, cook sausage, mushrooms and garlic over medium heat 8-10 minutes or until sausage is no longer pink and mushrooms are tender, breaking up sausage into crumbles. Remove from pan with a slotted spoon. Remove drippings., Remove stems from Swiss chard; coarsely chop leaves. In same skillet, heat butter over medium heat. Stir in flour until smooth; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Add 3/4 cup cheese, parsley, oregano, lemon zest, salt and pepper; stir until cheese is melted. Stir in Swiss chard leaves., Spread one-fourth of the cheese sauce into a greased 8-in. square baking dish. Layer with each of the following: two noodles, one-third of the meat mixture and one-fourth of the cheese sauce. Repeat layers twice. Sprinkle with remaining cheese., Bake, covered, 45 minutes. Bake, uncovered, 8-10 minutes longer or until cheese is melted. Let stand 10 minutes before serving. Freeze option: Cool unbaked lasagna; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Cover lasagna with foil; bake as directed, increasing covered time to 55-60 minutes or until heated through and a thermometer inserted in center reads 165°. Uncover; bake 10-12 minutes longer or until bubbly.

Nutrition Facts : Calories 470 calories, Fat 31g fat (14g saturated fat), Cholesterol 87mg cholesterol, Sodium 896mg sodium, Carbohydrate 26g carbohydrate (7g sugars, Fiber 1g fiber), Protein 22g protein.

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.

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

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:

Use fresh ingredients whenever possible. This will give your lasagna the best flavor.
Don't overcook the sausage. It should be cooked through, but not dry.
Wilt the Swiss chard before adding it to the lasagna. This will help to remove excess moisture and prevent the lasagna from becoming watery.
Use a good quality cheese. This will make a big difference in the overall flavor of the lasagna.
Don't skimp on the sauce. The sauce is what brings all of the flavors of the lasagna together.
Let the lasagna rest for at least 15 minutes before slicing and serving. This will allow the flavors to meld together and the lasagna to set.

Conclusion:

Sausage Swiss chard lasagna is a delicious and hearty dish that is perfect for a weeknight meal or a special occasion. It is easy to make and can be tailored to your own taste preferences. With a few simple tips, you can make sure that your lasagna turns out perfect every time.