Sausage And Chard Lasagna

• 3 tablespoons unsalted butter
• 1/4 whole wheat flour
• 3 cups almond milk
• 1 cup finely grated Parmesan cheese
• Coarse salt and freshly ground pepper
• 5 cups coarsely chopped Swiss chard (about 1 bunch)
• 1 pound sweet Italian sausage, casings removed
• 1 lemon
• 6 no-boil lasagna noodles, preferably Barilla

1. STEP 1
2. 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. Whisk in 3/4 cup cheese, 1/2 teaspoon salt, and 1/2 teaspoon ground pepper. Add zest and juice from lemon. Stir in chard and simmer for about 10 minutes to let the flavor infuse the chard and remove the bitter taste.
3. STEP 2
4. Preheat oven to 350 degrees. Cook sausage in a skillet over high heat, breaking up pieces, until no longer pink, about 8 minutes.
5. STEP 3
6. 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 2 noodles then remaining sauce. Bake, covered with parchment-lined foil, for 27 minutes.
7. STEP 4
8. Remove from oven. Heat broiler. Uncover lasagna; top with remaining 1/4 cup cheese. Broil until bubbling, 2 to 3 minutes.

unsalted butter, whole wheat flour, almond milk, parmesan cheese, salt, swiss chard, sausage, lemon, lasagna noodles

Taken from www.epicurious.com/recipes/member/views/sausage-and-chard-lasagna-52670061 (may not work)