Ingredients
1 pound bulk Italian sausage1-3/4 cups sliced fresh mushrooms2 garlic cloves, minced1 bunch Swiss chard (about 10 ounces)3 tablespoons butter1/4 cup all-purpose flour3 cups 2% milk1 cup shredded Gruyere or Swiss cheese, divided1 tablespoon minced fresh parsley or 1 teaspoon dried parsley flakes1 tablespoon minced fresh oregano or 1 teaspoon dried oregano1 teaspoon grated lemon zest1/2 teaspoon salt1/8 teaspoon pepper6 no-cook lasagna noodles
Preparation
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.
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-in. square baking dish. Layer with each of the following: two noodles, one-third of the meat mixture and one-fourth of the cheese sauce. Repeat layers twice. Sprinkle with remaining cheese.
Bake, covered, 45 minutes. Bake, uncovered, 8-10 minutes longer or until cheese is melted. Let stand 10 minutes before serving.
