New Take on an Old Classic- Lasagna

I love anything pasta, but sometimes the usual lasagna can be boring. While browsing my Martha Stewart Living magazine I found this new take on an old classic. It's pretty simple using no-boil noodles and some wonderful lemon.

Sausage, Chard, & Lemon Lasagna

You'll need:

• 3 tablespoons unsalted butter
• 1/4 cup all-purpose flour
• 3 cups whole milk
• 1 cup finely grated Parmesan cheese (about 4 ounces)
• 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, preferably Barilla

Let's start:

1. 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. 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.