Swiss Chard Italian Sausage Lasagna

---

I'm always looking for different lasagnas...a break from the red sauce ones. this is from october 2008 martha stewart mag and it is really, really delish. this, of cours, has my tweaks in it...more cheese, light milk, etc. they show it in individual baking dishes, but i like to make it in one 9x13 pan...seems a little less precious and perfect and then people can easily go back for seconds!!

---

Steps

---

Preheat oven to 400 degrees.

---

Make the filling: heat oil in a large saute pan over med-high heat.

---

Add sausage , crumble and cook til golden , 6 minutes.

---

Transfer to paper-towel lined plate.

---

Reduce heat to medium , add shallots to pan with drippings still in pan , cook til translucent , about 4 minutes.

---

Add chard and cook , til starts to wilt , 2 minutes.

---

Add garlic , lemon zest , salt and pepper , cook 3 more minutes.

---

Stir in lemon juice and remove from heat.

---

Make bechamel: melt butter in sauce pan over medium heat.

---

Add onion , salt , red-pepper flakes , cook and stir occasionally for 5 minutes.

---

Stir in flour and cook til a little golden , 2 minutes.

---

Whisk in milk and simmer on medium for about 6-10 minutes til thickened , til it nicely coats back of spoon.

---

Remove from heat , stir in 1 / 2 cup of shredded fontina cheese.

---

Butter 9x13 pan.

---

Spread about 1 / 2 cup of bechamel on bottom of plan.

---

Put one layer of lasagna noodles.

---

Top with half of the chard mixture.

---

Then top.

---

Ingredients

---

extra virgin olive oil, sweet italian sausage, shallots, swiss chard, garlic cloves, lemon zest, coarse salt, fresh ground pepper, fresh lemon juice, unsalted butter, onion, red pepper flakes, flour, milk, fontina, parmesan cheese, lasagna sheets