SAUSAGE & SWISS CHARD LASAGNA

Sausage & Swiss Chard Lasagna image

Rustic and comforting, I found this rich and cheesy lasagna to be a great way to get kids to eat healthy greens-it's such a tasty casserole they'll never know the Swiss chard is there! -Candace Morehouse, Show Low, Arizona

Provided by Taste of Home

Categories Dinner

Time 1h45m

Yield 6 servings.

Number Of Ingredients 14

Ingredients

1 pound bulk Italian sausage
1-3/4 cups sliced fresh mushrooms
2 garlic cloves, minced
1 bunch Swiss chard (about 10 ounces)
3 tablespoons butter
1/4 cup all-purpose flour
3 cups 2% milk
1 cup shredded Gruyere or Swiss cheese, divided
1 tablespoon minced fresh parsley or 1 teaspoon dried parsley flakes
1 tablespoon minced fresh oregano or 1 teaspoon dried oregano
1 teaspoon grated lemon zest
1/2 teaspoon salt
1/8 teaspoon pepper
6 no-cook lasagna noodles

Steps:

Preheat oven to 350°. In a large skillet, cook sausage, mushrooms and garlic over medium heat 8-10 minutes or until sausage is no longer pink and mushrooms are tender, breaking up sausage into crumbles. Remove from pan with a slotted spoon. Remove drippings., Remove stems from Swiss chard; coarsely chop leaves. In same skillet, heat butter over medium heat. Stir in flour until smooth; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Add 3/4 cup cheese, parsley, oregano, lemon zest, salt and pepper; stir until cheese is melted. Stir in Swiss chard leaves., Spread one-fourth of the cheese sauce into a greased 8-in. square baking dish. Layer with each of the following: two noodles, one-third of the meat mixture and one-fourth of the cheese sauce. Repeat layers twice. Sprinkle with remaining cheese., Bake, covered, 45 minutes. Bake, uncovered, 8-10 minutes longer or until cheese is melted. Let stand 10 minutes before serving. Freeze option: Cool unbaked lasagna; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Cover lasagna with foil; bake as directed, increasing covered time to 55-60 minutes or until heated through and a thermometer inserted in center reads 165°. Uncover; bake 10-12 minutes longer or until bubbly.

Nutrition Facts : Calories 470 calories, Fat 31g fat (14g saturated fat), Cholesterol 87mg cholesterol, Sodium 896mg sodium, Carbohydrate 26g carbohydrate (7g sugars, Fiber 1g fiber), Protein 22g protein.