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
Instructions
1
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.
2
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.
3
Spread one-fourth of the cheese sauce into a greased 8-in. 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.
4
Bake, covered, 45 minutes. Bake, uncovered, 8-10 minutes longer or until cheese is melted. Let stand 10 minutes before serving.
