Lemon, Chard and Spicy Sausage Lasagna

in Dinner, Pasta

Hi, ummm…you look cute today. Your make-up looks pretty. And those lunges are paying off ’cause your legs are lookin’ maaaad tight.

First week of summer got me in a good mood, what can I say?

Summer does a weird thing to me. All I seem to make during these months are popsicles, variety of ice creams and salads. I dunno…I guess whenever temperatures start to rise, eating outside  with friends just sounds better. Or I just eat cereal in my air-conditioned apartment with socks on. I dig socks year-around

But sometimes I need a legit dinner/lunch. I mean, don’t we all?! We can’t eat popsicles for dinner ALL the time. 

This lasagna? Super legit. There’s chard (how pretty is raw chard?! good gracious), a creamy-not-too-heavy bechamel, spicy sausage (hi, kick of spice!) and lemon slices that give it that taste of summer we’re all craving.

Cooking confession!!!

Sometimes I’m super late the game. Like, I just discovered unsalted butter. Pathetic.

I only tried meatloaf a few years ago. This is true. And sad.

And, these no-boil lasagna noodles are totally new-to-me. They make making lasagna waaay easier, eliminating an entire step, which in these summer months are very appreciated!

More time to spend drinking pink wine outside! Yay for summer!

Lemon, Chard and Spicy Sausage Lasagna

Recipe tweaked from Martha Stewart

Print this recipe!

3 tablespoons unsalted butter

1/4 cup all-purpose flour

3 cups whole milk

1 cup finely grated Parmesan cheese (about 4 ounces)

Coarse salt and freshly ground pepper

4 cups coarsely chopped Swiss chard (about 1 bunch)

3/4 pound sweet Italian sausage, casings removed

1 lemon, very thinly sliced

6 no-boil lasagna noodles, preferably Barilla

Melt butter in a saucepan over high heat. Stir in flour; cook for 2 minutes. Whisk in milk. Bring to a boil, stirring. Reduce heat. Simmer for 1 minute. Remove from heat. Whisk in 3/4 cup cheese, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Stir in chard.

Preheat oven to 350 degrees. Cook sausage in a skillet over high heat, breaking up pieces, until no longer pink, about 4 minutes.

Cover lemon slices with cold water by 3 inches in a saucepan. Bring to a boil. Reduce heat; simmer for 7 minutes. Transfer to a paper-towel-lined plate using a slotted spoon.

Spread 1/4 cup sauce in an 8-inch square nonreactive baking dish. Top with 2 noodles, half the sausage, and 1 cup sauce. Repeat. Top with a layer of lemons, 2 noodles, then remaining sauce and lemons. Bake, covered with parchment-lined foil, for 27 minutes.

Remove from oven. Heat broiler. Uncover lasagna; top with remaining 1/4 cup cheese. Broil until bubbling, 2 to 3 minutes.

{ 23 comments… read them below or add one }

Janae June 24, 2011 at 1:10 am

What an interesting combination for lasagna, but it looks good. Those lemon slices on top are so pretty. Also, I just tried meatloaf recently, too (glad I’m not the only one), and a confession of mine: I’ve never tried the no-boil noodles because I was afraid they wouldn’t cook, even though, oh I don’t know, everyone who uses them has no problems and, uh, they’re made to work without boiling. Duh, Janae :)


Adrianna June 24, 2011 at 11:52 pm

I was actually kind of skeptical, too! They cooked up with no problem!


Clare June 24, 2011 at 6:58 am

Dude, you read my mind this morning! I posted about my take on this recipe on my own blog. Weeiiirrrd….



Adrianna June 24, 2011 at 11:51 pm



Becky June 24, 2011 at 8:54 am

Mmm, I’m intrigued by this flavor combo! Looks delicious : )


Katrina June 24, 2011 at 9:31 am

This is a lovely idea! Lemon lasagna sounds awesome!


Missy June 24, 2011 at 10:00 am

Yummy! And that raw chard does look pretty! It would be a perfect centerpiece in a vase for Easter brunch.



Legally Delish June 24, 2011 at 10:51 am

I am forever trying to come up with new things to do with the chard we get in our CSA box in the summer! I can’t wait to try this, it looks fantastic! (and the no-boil noodles? Genius, aren’t they?)


Joanne June 24, 2011 at 11:13 am

One of my lasagna secrets is that all noodles are actually no-boil noodles! As long as there’s enough sauce, they will for sure cook up just fine.

Love this summery lasagna! I could eat lasagna every day but people look at you less weird when you have a more summery version around.


The Green Beet June 24, 2011 at 11:18 am

Might just have to give this a try this very weekend! Sounds and looks incredible! Can you recommend some side dishes that would be a suitable accompaniment?


Adrianna June 28, 2011 at 11:24 am

I think a light spring mix salad on the side would go perfectly!


Angharad June 24, 2011 at 11:49 am

This looks deeeelightful! I like a big one-dish thing like this in the summer that just goes in the oven while I hide in the backyard with a beer and wait for it to be done. Love the flavour combos here too. Lemon+chard+sausage? Perfection.


bianca June 24, 2011 at 9:01 pm

I love pink wine, and summer. I love the way this recipe sounds and looks- I have never put lemon in lasagna. Must try!


karin June 26, 2011 at 6:45 pm

hi there – this looks fantastic and I’d love to give it a try…question though. the title of the recipe says spicy sausage, and the recipe says sweet sausage. what do you recommend?


Adrianna June 26, 2011 at 11:21 pm

I really REALLY loved the spicy sausage. It goes really well with the freshness from the lemon, but I bet the sweet sausage would be delicious, too!


Sprinzette @ Ginger and Almonds June 28, 2011 at 6:26 am

Mmm, what an unusual combination. I love sweet, or spicy sausages, and am thoroughly enjoying your photos.


abby June 28, 2011 at 12:20 pm

Is there another cheese in here other than parmesan? Is the bechamel you mentioned a combination of the milk and parmesan?


Adrianna June 28, 2011 at 12:23 pm

Nope. Just the parmesan. It’s not super cheesy, which I think helps with the dish’s lightness.


Dmarie July 10, 2011 at 6:43 pm

oh, my, sure wish I had a lemon on hand! this sounds amazing!


rose July 12, 2011 at 12:17 am

i made this last night – YUM. i was worried about the lemon-chard-cream flavor mixed with sausage, but it is very good. refreshing yet hearty and satisfying…and i really liked using chard because i rarely know what to do with it!
i ended up using 1% milk instead of whole for the bechamel sauce and it turned out just fine. can’t wait to make it again – i am so glad i tried it!


Adrianna July 12, 2011 at 5:16 am

Yay! This makes me super happy.


Deb Cowan February 23, 2016 at 9:09 am

Love, love this recipe! Having a huge party. Do you think I can make and freeze it!


Adrianna Adarme February 23, 2016 at 9:28 pm

Hmmm…maybe…it’s hard to say. I’ve never put pasta in the freezer!


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