Green Garlic, Baby Chard and Sausage Lasagna

Inspired by a recipe clipped from a recent issue of Martha Stewart’s Living magazine, this recipe has been adapted based on ingredients found while shopping at the farmers market. It is a white version of lasagna that gets most of its flavor from spring greens.

Serves 4

3 Tbls. butter
1/4 c. flour
3 c. whole milk
1 c. grated Parmesan cheese
Green garlic, finely chopped
5 c. chopped (or baby) Swiss chard
1 lb. sweet italian sausage
1 lemon
8 lasagna noodles, cooked al dente
Kosher salt and black pepper

Preheat oven to 350. Cook lasagna noodles in a pot of salted water until just cooked. Drain.

Melt butter over medium heat and stir in flour. Cook for about 2 minutes. Whisk in milk. Bring to a boil and then reduce heat. Stir for about 1 minute. Turn off heat and whisk in 3/4 c. of cheese, 1/2 tsp. salt and 1/4 tsp. black pepper.

Remove casing from sausage and cook in a heavy bottom saute pan until brown, breaking into small pieces while it cooks. Place in a bowl. Quickly wash out pan and saute green garlic and chard in a drizzle of olive oil.

Thinly slice lemon. Place in a saucepan with cold water and bring to a boil. Reduce heat and simmer for about 8 minutes. Drain and let dry slightly on a paper towel.

In a lasagna pan or baking dish, spread 1/4 c. sauce, noodles, some sausage, greens, and top with a little more sauce. Repeat until all noodles and filling ingredients have been used. Top with slices of lemon. Bake covered for about 30 minutes. Uncover lasagna, top with remaining 1/4 c. Parmesan cheese and broil until bubbling and slightly brown (about 2-3 minutes). Let cool and serve.