SAUSAGE, CHARD AND LEMON LASAGNA

This is perfect for this time of the year. The time when Meyer Lemons and chard are abundant. Meyer Lemons are my new BF. The skin is so thin and delicious to eat. In this recipe you blanch the lemon slices for 7 minutes to remove any bitterness and then bake them on top of the lasagne. The bubbly, golden brown lasagna comes out of the oven with beautiful slices of lemons peeking out.


                                SAUSAGE, CHARD AND LEMON LASAGNA

Serves 4

3 TBSP. unsalted butter
1/4 cup all-purpose flour
3 cups whole milk
1 cup finely grated Parmesan cheese ( about 4oz.)
Coarse salt and freshly ground pepper
5 cups coarsely chopped Swiss Chard ( about 1 large bunch)
1 pound sweet Italian sausage, casings removed (I used spicy sausage)
1 large Meyer lemon, very thinly sliced
6 no-boil lasagna noodles (preferably Barilla)

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 and simmer for 1 minute. Remove from heat. Whisk in 3/4 cup cheese, 1/2 tsp. salt, and 1/4 tsp. pepper. Stir in chard.

Preheat oven to 350~. Cook sausage in a skillet over high heat, breaking up pieces, until no longer pink, about 4 minutes.

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 using a slotted spoon.

Spread 1/4 cup of the sauce in a 8 inch square non-reactive baking dish. Top with 2 noodles, half the sausage, and 1 cup sauce. Repeat. Top with a layer of lemons, 2 noodles, then the remaining sauce and lemons. Bake, covered with foil for 27 minutes.

Remove from oven. Heat broiler. Uncover lasagne, top with remaining 1/4 cup cheese. Broil until bubbling, 2 to 3 minutes.

Recipe from Martha Stewart Living