Serves 43 Tbl unsalted butter
1/4 cup all-purpose flour
3 cups whole milk
1 cup finely grated parmesan cheese (about 4 ounces)
5 cups coarsely chopped Swiss chard (about 1 bunch)
1 pound sweet Italian sausage
1 lemon, very thinly sliced
6 no-boil lasagna noodles
Coarse salt and pepper (to taste)
1. 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 tsp salt and 1/4 tsp of pepper. Stir in Chard.
2. Preheat oven to 350. Cook sausage in a skillet over high heat, breaking up pieces, until no longer pink, about 4 minutes.
3. 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.
4. Spread 1/4 cup sauce in an 8 inch square baking dish. Top with 2 noodles, half the sausage, and 1 cup of sauce. Repeat. Top with 2 noodles, a layer of lemons and the rest of the sauce. Bake, covered with foil for 27 minutes.
5. Remove from oven. Heat broiler. Uncover lasagna; top with remaining 1/4 cup cheese. Broil until bubbling, 2-3 minutes.
Recipe courtesy of Martha Stewart Living Magazine