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 Sliced fresh mushrooms
2 cl Garlic; minced
10 oz Bunch Swiss chard
3 tb Butter
1/4 c A-P flour
3 c Milk
1 c Shredded Gruyere or Ementhal
- cheese; divided
1 tb Minced fresh parsle
+=OR=+
1 ts Dried parsley flakes
1 tb Minced fresh oregano
+=OR=+
1 ts Dried oregano
1 ts Grated lemon zest
1/2 ts Salt
1/8 ts Pepper
6 No-cook lasagna noodles

Set oven @ 350ºF/175ºC.

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.

Candace Morehouse, Show Low, Arizona

Makes: 6 servings

RECIPE FROM: https://www.tasteofhome.com

Uncle Dirty Dave's Archives

MMMMM

... How long a minute is depends on which side of the bathroom door you're on. --- MultiMail/Win v0.52
* Origin: Outpost BBS * Johnson City, TN (1:18/200)