Thursday, October 6, 2011

What's for dinner? A Chicken, Chard and Lemon Lasagna!

Ever since my knee surgery six weeks ago my desire to stand in the kitchen and cook has greatly diminished. Honestly, it's easy to get used to having someone else make dinner! This week the weather turned semi-Fallish and I have had a sudden inspiration to cook again. Thank goodness!!! Last night was a delicious potato leek soup (at least I heard it was delicious... I was at a birth). Tonight I pulled up my sleeves to try something new: Martha Stewart's Sausage, Chard and Lemon Lasagna. We received some beautiful Rainbow chard in our CSA box this week and we have an amazing Meyer lemon tree potted on our patio. I happened to have some chicken so I decided to use that instead of the sausage. I am certain the sausage would be amazing in this though.

Chicken, Card and Lemon Lasagna
Adapted from Martha Stewart Living, March 2011

3 tablespoons butter
1/4 cup all-purpose flour
3 cups milk (I used 2%)
1 cup grated Parmesan cheese
Course salt and freshly ground pepper
Zest of one lemon
5 cups coarsely chopped Swiss chard (I used Rainbow chard)
1 tablespoon extra virgin olive oil
1 pound boneless skinless chicken tenders
1 lemon, very thinly sliced (a mandolin would have been nice!)
6 no-boil lasagna noodles


1. Heat oven to 350 degrees.

2. Melt butter in a large sauce pan over high heat. Stir in flour and cook for two minutes. Whisk in milk. Bring to a boil and continue to stir. Reduce heat and simmer for about 1 minute. Remove from heat. Stir in 3/4 cup of cheese, lemon zest, salt and pepper (to taste). Stir in chard.

3. Heat another skillet on high heat and add EVOO. Place chicken in skillet and season with salt and pepper. Cook about 5 minutes on each side until chicken is just cooked through. Remove chicken from pan and chop into small pieces. Set aside.

4. Place sliced lemons in a sauté pan and cover with three inches of cold water. Bring to a boil over high heat. Reduce heat and simmer for 7 minutes. Remove lemon slices from pan and place on a paper towel-lined plate.

5. Cover the bottom of a glass or ceramic 8x8 inch pan with 1/2 cup of sauce. Place 2 lasagna noodles on top of the sauce and top with half of the chicken and 1 cup of the sauce. Repeat. Top with a layer of lemons, 2 noodles, then remaining sauce and lemons. Bake, covered for 30 minutes.

6. Remove from oven. Turn on broiler. Uncover lasagna and sprinkle with 1/4 cup of cheese. Place under broiler for 2-3 minutes until bubbly.

Enjoy! It's delish!