From the blog For Love of the Table
4 to 6 oz. Sweet Italian Sausage, casings removed if necessary
1 to 2 T. olive oil
1 small onion, diced (about 1 cup)
1 c. corn kernels (cut from a raw or roasted ear of corn)
2 fat cloves garlic, minced
1 large bunch chard, stems removed, leaves cut into wide ribbons and rinsed thoroughly
1 c. (240 g) whole milk ricotta
1 oz. (1/3 c.) finely grated Parmesan
Salt & pepper
1 recipe corn pesto
1/4 c. heavy cream
8 "no-boil" lasagna (half of an 8 oz. box)
5 to 6 oz. coarsely grated low-moisture mozzarella
Place a tablespoon of oil in a wide sauté pan and crumble in the Italian sausage. Place the pan over moderate heat and cook until the sausage is cooked through (no longer pink). Remove the sausage to a plate.
If the sausage was very lean, add more oil to the pan. Add the onion, along with a good pinch of salt and sweat until very tender and beginning to caramelize on the edges—about 10 to 15 minutes (adding more oil if the onions seem dry). Add the corn—along with a pinch of salt—to the pan and cook until it is sizzling and hot through...5 minutes or so. Add the garlic and cook just until fragrant—less than a minute. Begin adding the chard to the pan a handful at a time, turning it to coat in the oil and vegetables and adding successive handfuls as the previous handful begins to collapse. (If the chard was just washed, it will still have water clinging to it that will help it to collapse. If it was washed ahead, it may be dry...in which case you may need to add a quarter cup or so of water to the pan to create some steam to help the chard wilt.) When all the chard has been added, cover the pan and cook over low heat until the chard is just tender (about 10 minutes). Uncover and continue to cook until all the liquid has evaporated (the ingredients will begin to sizzle in the fat) and the chard is very tender. Taste and correct the seasoning with salt and pepper.
While the chard cooks, combine the ricotta and Parmesan in a small bowl. Add salt & pepper to taste and blend well. Set aside.
In another small bowl, combine the pesto and cream. Taste and correct the seasoning. Set aside.
When you are ready to build the lasagne, oil a square 2-quart baking dish (an 8 1/2- by 8 1/2-inch Pyrex is perfect) and bring a shallow pan of water just to the boil and remove from the heat. Arrange these two items...along with all the other components—on your workspace so that you have easy access to everything. Add two of the noodles to the pan of hot water. Spread a couple of spoonfuls of corn pesto (no more than a quarter of a cup) in the bottom of the oiled dish. You are now ready to build the lasagne:
Lift the noodles out of the pan. (They should not be soft or flexible at this point...you're just giving them a head start by soaking them briefly—less than a minute.) Let the excess water drip back in to the pan and arrange them in a single layer in the prepared baking dish. Add a couple more noodles to the pan of hot water (to soak while you build the first layer). Spread a third of the chard/corn mixture over the noodles in the lasagne pan. Scatter a third of the sausage over the chard. Daub a third of the ricotta over everything. Spread a third cup of the pesto over the ricotta (they will marble together a bit...this is fine). Finally, add an ounce or so (about 1/4 cup) of the grated mozzarella. Repeat this process (beginning with the placement of the two noodles) two more times. Finish with two more (soaked) noodles, the remainder of the pesto (spreading evenly) and a scattering of the remaining mozzarella (about 2 oz.).
Cover the pan with a piece of aluminum foil that has been brushed on the underside with olive oil (or sprayed with pan spray), tenting the foil slightly if possible so that it isn't touching the top of the lasagne. Bake in a 375° oven until the mozzarella on top has just melted—about 20 to 25 minutes. Uncover and continue to bake until the lasagne is bubbling around the edges and a skewer inserted in the center is hot (160° to 180°). If the top is not browned to your liking, briefly run the lasagne under the broiler. Let the lasagne rest for 10 to 15 minutes. Cut with a sharp knife and serve. Serves 4 to 6.
http://www.forloveofthetable.com/2016/07/summer-lasagnewith-swiss-chard-corn.html
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