Serves: 4

Ingredients:

3 tablespoons unsalted butter

1/4 cup all-purpose flour

3 cups whole milk

1 cup finely grated Parmesan cheese (about 4 oz)

Coarse salt and freshly ground pepper

5 cups coarsely chopped Swiss chard (about 1 bunch)

1 pound sweet Italian sausage, casings removed

1 lemon, very thinly sliced

6 no-boil lasagna noodles

1.  Melt butter in a saucepan over high heat.  Stir in flour; cool for 2 minutes.  Whisk in milk.  Bring to a boil, stirring.  Reduce heat. Simmer for 1 minute.  Remove from heat. Whisk in 3/4 cup cheese, 1/2 teaspoon salt, and 1/4 teaspoon pepper.  Stir in chard.

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

3.  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.

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

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

Martha Stewart Living, March 2011, marthastewart.com