MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Sausage & Swiss Chard Lasagna
Categories: Pork, Mushrooms, Greens, Cheese, Dairy
Yield: 6 servings
1 lb Italian sausage
1 3/4 c Fresh mushrooms; sliced
2 cl Garlic; minced
10 oz Swiss chard
3 tb Butter
1/4 c A-P flour
3 c Milk
1 c Gruyere or Ementhal cheese;
- shredded, divided
1 tb Fresh parsley; minced -OR-
1 ts Dried parsley flakes
1 tb Fresh oregano; minced -OR-
1 ts Dried oregano
1 ts Lemon zest; grated
1/2 ts Salt
1/8 ts Pepper
6 No-cook lasagna noodles
Set oven @ 350 F/175 C.
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" square
baking dish. Layer with each of the following: 2 noodles, one-third
of the meat mixture and one-fourth of the cheese sauce. Repeat
layers twice. Sprinkle with remaining 1/4 cup cheese.
Bake, covered, 45 minutes. Bake, uncovered, 8-10 minutes longer or
until cheese is melted. Let stand 10 minutes before serving.
Recipe by Candace Morehouse, Show Low, Arizona
RECIPE FROM:
https://www.tasteofhome.com
Uncle Dirty Dave's Archives
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