Best Individual Swiss Chard And Italian Sausage Lasagna 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.

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

INDIVIDUAL SWISS CHARD AND ITALIAN SAUSAGE LASAGNA

Individual Swiss Chard and Italian Sausage Lasagna image

How to make Individual Swiss Chard and Italian Sausage Lasagna

Provided by @MakeItYours

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
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 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.