Sausage, Chard, and Lemon Lasagna

• From the kitchen of:  Martha Stewart. (Katie)INGREDIENTS:3 Tbs butter

• 1/4 C flour

• 3 C whole milk (we had some for Lindy, I'm sure you could use other milk - it would be less fatty and probably less tasty).

• 1 C finely grated Parmesan cheese (about 4oz). We just used the standard stuff in the bottle from Wal-mart.

• 1/2 tsp salt

• 1/4 tsp pepper

• 5 C coarsely chopped Swiss chard (about 1 bunch)

• 1 lb sweet Italian sausage (we used ground Italian sausage).

• 1 lemon, very thinly sliced (we actually didn't have this, so I just tossed in some lemon juice while I was layering the lasagna. I read in some of the reviews of this recipe to make sure to realllllly thinly slice them - you end up eating the rind, so a thin rind is better than a thick one. Or just don't do it and throw in some lemon juice like we did).

• 6 no-boil lasagna noodles (I don't know if the Great Value lasagna noodles are no-boil or not, but they worked).

INSTRUCTIONS:

1. Melt butter in large saucepan over high heat. Stir in flour and cook for 2 min.

2. Whisk in milk and bring to boil, stirring.,

3. Reduce heat and simmer for 1 min.

4. Remove from heat and whisk in 3/4 C of the cheese, the 1/2 tsp salt, and the 1/4 tsp pepper.

5. Stir in the chard.

6. Preheat oven to 350 degrees.

7. Cook the sausage in a skillet over high heat until no longer pink (about 4 min.).

8. Cover lemon slices with cold water by 3 inches in a saucepan. Bring to boil, reduce heat, simmer for 7 minutes. Transfer to a paper-towel-lined plate using a slotted spoon (sounds complicated...)

9. Spread a little bit of the sauce on the bottom of a 9x13 baking pan.

10. Add a layer of noodles, a layer of sauce, a layer of sausage.

11. Repeat.

12. Add one more layer of noodles and sauce, and top with the lemons (definitely looks prettier with the lemons on top).

13. Cover with foil and pop in the oven for 27min. (350 degrees).

14. Set the oven to broil.

15. Uncover the lasagna and add the remaining 1/4 C of Parmesan to the top, and return to broil until the top is browned and hot and bubbling (2-3min).

16. Serve when it's cool enough to flap your lips over it!

MAKES: 9x13 pan (about 12 servings?)