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.

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