A delightful twist on the classic lasagna, featuring Swiss chard and savory sausage for a hearty and flavorful meal.
Preheat your oven to 400°F (200°C).
Ensure your oven is fully preheated for even cooking.
Heat the olive oil in a large sauté pan over medium-high heat.
Use a pan with a wide base to allow even cooking.
Add the sausage to the pan, crumble it, and cook until golden brown, about 6 minutes.
Break the sausage into small pieces for even cooking.
Transfer the cooked sausage to a plate lined with paper towels.
This helps remove excess grease for a lighter dish.
Reduce the heat to medium and add the shallots to the pan. Cook until translucent, about 4 minutes.
Stir occasionally to prevent burning.
Add the Swiss chard to the pan and cook until it starts to wilt, about 2 minutes.
Add a pinch of salt to help the chard release its moisture.
Stir in the garlic, lemon zest, salt, and pepper. Cook for an additional 3 minutes.
Adjust seasoning to taste.
Add the lemon juice, stir, and remove the pan from heat.
The lemon juice adds a bright flavor to the filling.
Melt the butter in a saucepan over medium heat.
Use a heavy-bottomed pan to prevent scorching.
Add the onion, salt, and red pepper flakes. Cook, stirring occasionally, for 5 minutes.
Cook until the onion is soft and fragrant.
Stir in the flour and cook until slightly golden, about 2 minutes.
This step removes the raw taste of the flour.
Gradually whisk in the milk and simmer until thickened, about 6-10 minutes.
Whisk continuously to avoid lumps.
Remove from heat and stir in half of the shredded fontina cheese.
Stir until the cheese is fully melted and incorporated.
Butter a 9x13 baking dish and spread a thin layer of béchamel sauce on the bottom.
This prevents the noodles from sticking.
Layer the lasagna noodles, half of the Swiss chard mixture, half of the sausage, one-third of the shredded cheese, and a layer of béchamel sauce.
Spread each layer evenly for consistent baking.
Repeat the layers with the remaining Swiss chard, sausage, another third of the cheese, and more béchamel sauce.
Press down gently to compact the layers.
Finish with a final layer of lasagna noodles, the remaining béchamel sauce, and the rest of the shredded fontina cheese. Sprinkle the Parmesan cheese on top.
Ensure the top layer is evenly covered for a golden crust.
Bake in the preheated oven until golden brown and bubbly, about 30-35 minutes.
Check halfway through to ensure even browning.
Let the lasagna cool for 10 minutes before serving.
This allows the layers to set for easier slicing.
Continue in our app for the best experience
