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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