Best 3 Swiss Chard Italian Sausage Lasagna Recipes

Indulge in a symphony of flavors with our delectable Swiss Chard Italian Sausage Lasagna. This hearty and comforting dish combines the earthy goodness of Swiss chard with the savory richness of Italian sausage, all enveloped in a blanket of creamy béchamel sauce and gooey mozzarella cheese. Each bite takes you on a culinary journey, tantalizing your taste buds with a perfect balance of textures and flavors. Discover the art of crafting this lasagna masterpiece with our step-by-step guide, complete with variations that cater to diverse dietary preferences. Explore the secrets of making homemade lasagna noodles from scratch, ensuring an authentic Italian experience. For those short on time, we offer a simplified version using no-boil lasagna sheets, making this dish accessible to busy home cooks. Additionally, we provide a vegetarian alternative, replacing Italian sausage with roasted portobello mushrooms, creating a flavorful and meatless variation.

Here are our top 3 tried and tested recipes!

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:

Mise en Place: Before you start cooking, make sure you have all of your ingredients and equipment ready. This will help you stay organized and prevent any scrambling.
Choose Fresh Ingredients: The fresher your ingredients, the better your lasagna will taste. Use high-quality Italian sausage, fresh Swiss chard, and ripe tomatoes.
Cook the Sausage Properly: Brown the sausage in a large skillet over medium heat until it is no longer pink. Drain the sausage on paper towels to remove excess grease.
Wilt the Swiss Chard: Before adding the Swiss chard to the lasagna, wilt it by cooking it in a large pot with a little bit of olive oil until it is softened. This will help remove any bitterness from the chard.
Make a Creamy Béchamel Sauce: A creamy béchamel sauce is essential for a delicious lasagna. Use whole milk and butter to make a rich and flavorful sauce.
Layer the Lasagna Properly: When assembling the lasagna, start with a layer of sauce, then a layer of noodles, a layer of filling, and a layer of cheese. Repeat this process until you have used up all of your ingredients.
Bake the Lasagna Until Bubbling: Bake the lasagna in a preheated oven at 375 degrees Fahrenheit for about 45 minutes, or until it is bubbling and the cheese is melted and golden brown.
Let the Lasagna Rest Before Serving: Once the lasagna is out of the oven, let it rest for about 15 minutes before serving. This will help the lasagna set and make it easier to cut.

Conclusion:

Swiss chard Italian sausage lasagna is a hearty and flavorful dish that is perfect for a special occasion or a weeknight meal. With its combination of savory sausage, tender Swiss chard, creamy béchamel sauce, and melted cheese, this lasagna is sure to be a hit with everyone at the table. So next time you're looking for a delicious and satisfying meal, give this Swiss chard Italian sausage lasagna a try!