Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Deutschland >> Swiss

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat oven to 400 degrees. | 2. Make the filling: heat oil in a large saute pan over med-high heat. | 3. Add sausage, crumble and cook til golden, 6 minutes. | 4. Transfer to paper-towel lined plate. | 5. Reduce heat to medium, add shallots to pan with drippings still in pan, cook til translucent, about 4 minutes. | 6. Add chard and cook, til starts to wilt, 2 minutes. | 7. Add garlic, lemon zest, salt and pepper, cook 3 more minutes. | 8. Stir in lemon juice and remove from heat. | 9. Make bechamel: Melt butter in sauce pan over medium heat. | 10. Add onion, salt, red-pepper flakes, cook and stir occasionally for 5 minutes. | 11. Stir in flour and cook til a little golden, 2 minutes. | 12. Whisk in milk and simmer on medium for about 6-10 minutes til thickened, til it nicely coats back of spoon. Remove from heat, stir in 1/2 cup of shredded fontina cheese. | 13. Butter 9x13 pan. | 14. Spread about 1/2 cup of bechamel on bottom of plan. | 15. Put one layer of lasagna noodles. | 16. Top with half of the chard mixture. | 17. Then top with half of sausage mixture. | 18. Then 1/3 of shredded cheese. | 19. Then another 1/2-1 cup of the bechamel. | 20. Repeat with another layer of noodles, the rest of the chard, the rest of the sausage, another 1/3 portion of the cheese and more bechamel. | 21. Finish with a last layer of lasagna noodles, pour the rest of the bechamel sauce over and top with remainder of shredded fontina cheese. | 22. Sprinkle sparingly another 1/2 cup of parmesan over top. | 23. Bake until golden browned and bubbly, about 30-35 minutes. | 24. Let cool for 10 minutes before serving. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
extra virgin olive oil	2	tablespoons		-	-	-	-
italian sausage	1 1/4	1/4	sweet	1961.7893	3.6854	80.7962	177.6383
shallot	3		peeled sliced	345.6	80.64	12.0	0.48
swiss chard	3			-	-	-	-
garlic clove	3		minced	-	-	-	-
lemon zest	1	tablespoon		-	-	-	-
salt	1	tablespoon	coarse	-	-	-	-
pepper			ground	-	-	-	-
lemon juice	2	tablespoons		6.71	2.1045	0.1067	0.0732
butter	6	tablespoons	unsalted	513.0	23.570999999999998	16.029	43.2
onion	1/2		diced	32.0	7.472	0.88	0.08
salt	1 1/2	1/2	coarse	-	-	-	-
red pepper flake	1/2	teaspoon		-	-	-	-
flour	1/2	cup		289.14	63.3027	4.7005	1.1218
milk	4 1/2	cups	used	2484.0	59.832	24.732	257.472
fontina	12	ounces		1323.378	5.2731	87.0912	105.9383
parmesan cheese	1/2	cup		148.0	16.0	16.0	2.0
lasagna noodle no boil	6	sheets	cooked	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.