Intense Swiss Chard Lasangna

I didn't get all that great of a picture of this - but it was insanely good to me!!! AHHH probably because it had so much cheese!!! 

Wash Swiss Chard. 

Remove stems. 

Run your knife through it to roughly chop.

Steam lightly for 1 minute 30 seconds and remove from heat. 

Should look like this - Just barely wilted.  Set aside.

For your prep work before you start cooking anything chop up about 1/2 of an onion and 8-10 mushrooms. 

I used four ounces of fontina cheese and two ounces of asiago cheese. 

Brown 1/2 pound of italian turkey sausage with some olive oil.   You need some type of oil because it has hardly any fat and will stick badly to the pan unless you have a non-stick. 

While that is going start your sauce.  You need 2-3 tablespoons of butter. 

Sprinkle in flour until you make a paste.  

Add milk about a cup at a time allowing the sauce to thicken before adding more milk. 

After you get it to desired thickness and amount season with bay leaves and salt to taste.  It should be a thick sauce the will easily stick to a spoon when dipped in.  

When sausage is browned add mushrooms and onions. 

When the mushrooms and onions are almost done there should be brown sticking to bottom. 

Add 1/4 cup white wine to deglaze the bottom. 

Cook until all the wine is evaporated and add swiss chard.  Remove from heat. 

Spray your pan with some olive oil. 

Spread a thin layer of sauce on the bottom of pan. 

Line with lasagna noodles that have been cooked enough to be pliable but are not all the way done.

Layer with ricotta cheese. 

Layer with meat and vegetables. 

Cover with cottage cheese. 

Cover with sauce and sprinkle with 1/3 of the cheese. 

Make your second layer and repeat. 

On your final layer only cover with sauce and cheese. 

Bake at 400 degrees for 40 minutes.