Italian > Lasagnas > Sausage Lasagnas > Swiss Chard Lasagnas

Swiss Chard and Sausage Lasagna Recipe

Ingredients with Measurements:
- 12 lasagna noodles
- 1 lb. Italian sausage, casings removed
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 bunch Swiss chard, stems removed and leaves chopped
- 1 can (28 oz.) crushed tomatoes
- 1 tsp. dried basil
- 1 tsp. dried oregano
- 1 tsp. salt
- 1/2 tsp. black pepper
- 1 container (15 oz.) ricotta cheese
- 1 egg
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese

Special equipment needed:
- Large pot
- Large skillet
- 9x13 inch baking dish
- Aluminum foil

Step-by-step instructions:
1. Preheat oven to 375°F.
2. Cook lasagna noodles according to package directions. Drain and set aside.
3. In a large skillet, cook Italian sausage over medium-high heat until browned and cooked through. Remove from skillet and set aside.
4. In the same skillet, sauté onion and garlic until softened.
5. Add Swiss chard to the skillet and cook until wilted.
6. Add crushed tomatoes, basil, oregano, salt, and black pepper to the skillet. Stir to combine.
7. In a separate bowl, mix together ricotta cheese and egg.
8. Spread 1/3 of the tomato sauce mixture on the bottom of the baking dish.
9. Layer 4 lasagna noodles on top of the sauce.
10. Spread half of the ricotta cheese mixture over the noodles.
11. Sprinkle 1 cup of shredded mozzarella cheese over the ricotta cheese mixture.
12. Spread half of the cooked Italian sausage over the mozzarella cheese.
13. Repeat layers with 1/3 of the tomato sauce mixture, 4 lasagna noodles, remaining ricotta cheese mixture, 1 cup of shredded mozzarella cheese, and remaining cooked Italian sausage.
14. Top with remaining 1/3 of the tomato sauce mixture and 4 lasagna noodles.
15. Sprinkle grated Parmesan cheese over the top of the lasagna.
16. Cover the baking dish with aluminum foil.
17. Bake for 25 minutes.
18. Remove foil and bake for an additional 25 minutes, or until cheese is melted and bubbly.
19. Let lasagna cool for 10 minutes before serving.


Time:
Preparation time: 30 minutes
Cooking time: 50 minutes
Temperature:
375°F
Serving size:
8 servings

Nutritional information:
Calories: 523
Fat: 28g
Saturated Fat: 13g
Cholesterol: 107mg
Sodium: 1291mg
Carbohydrates: 36g
Fiber: 4g
Sugar: 7g
Protein: 32g

Substitutions for ingredients:
- Ground beef or ground turkey can be substituted for Italian sausage.
- Spinach or kale can be substituted for Swiss chard.
- Cottage cheese can be substituted for ricotta cheese.

Variations:
- Add sliced mushrooms to the tomato sauce mixture.
- Use a combination of different cheeses, such as fontina or provolone, in place of mozzarella cheese.
- Add a layer of roasted vegetables, such as zucchini or eggplant, to the lasagna.

Tips and tricks:
- Be sure to drain excess grease from cooked Italian sausage before using in the lasagna.
- To prevent lasagna noodles from sticking together, add a tablespoon of oil to the boiling water when cooking the noodles.
- Letting the lasagna cool for 10 minutes before serving will make it easier to cut and serve.

Storage instructions:
Leftover lasagna can be stored in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
To reheat, cover lasagna with foil and bake in a 350°F oven for 20-25 minutes, or until heated through.

Presentation ideas:
Serve lasagna on a large platter with a sprig of fresh basil or parsley on top.

Garnishes:
Sprinkle additional grated Parmesan cheese over the top of the lasagna before serving.

Pairings:
Serve with a side salad and garlic bread.

Suggested side dishes:
- Caesar salad
- Caprese salad
- Roasted vegetables

Troubleshooting advice:
- If lasagna is too dry, add a little more tomato sauce or a splash of water to the tomato sauce mixture.
- If lasagna is too watery, let it bake uncovered for an additional 10-15 minutes.

Food safety advice:
- Cook Italian sausage to an internal temperature of 160°F.
- Refrigerate leftover lasagna within 2 hours of cooking.

Food history:
Lasagna is a traditional Italian dish that dates back to ancient Rome. The first recorded recipe for lasagna was found in the 14th century in a cookbook called "Liber de Coquina."

Flavor profiles:
This Swiss Chard and Sausage Lasagna has a rich and savory flavor, with the sweetness of the tomato sauce and the saltiness of the Parmesan cheese. The Swiss chard adds a slightly bitter and earthy flavor, while the Italian sausage adds a spicy kick.

Serving suggestions:
Serve this hearty lasagna as a main course for dinner or as a crowd-pleasing dish for a potluck or party.

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Region: Italian

Taste: Savory, Rich, Meaty, Cheesy, Tangy, Herbal