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1
Preheat oven to 400 degrees.
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2
Make the filling: heat oil in a large saute pan over med-high heat.
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3
Add sausage, crumble and cook til golden, 6 minutes.
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4
Transfer to paper-towel lined plate.
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5
Reduce heat to medium, add shallots to pan with drippings still in pan, cook til translucent, about 4 minutes.
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6
Add chard and cook, til starts to wilt, 2 minutes.
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7
Add garlic, lemon zest, salt and pepper, cook 3 more minutes.
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8
Stir in lemon juice and remove from heat.
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9
Make bechamel: Melt butter in sauce pan over medium heat.
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10
Add onion, salt, red-pepper flakes, cook and stir occasionally for 5 minutes.
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11
Stir in flour and cook til a little golden, 2 minutes.
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12
Whisk in milk and simmer on medium for about 6-10 minutes til thickened, til it nicely coats back of spoon. Remove from heat, stir in 1/2 cup of shredded fontina cheese.
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13
Butter 9x13 pan.
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14
Spread about 1/2 cup of bechamel on bottom of plan.
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15
Put one layer of lasagna noodles.
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16
Top with half of the chard mixture.
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17
Then top with half of sausage mixture.
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18
Then 1/3 of shredded cheese.
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19
Then another 1/2-1 cup of the bechamel.
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20
Repeat with another layer of noodles, the rest of the chard, the rest of the sausage, another 1/3 portion of the cheese and more bechamel.
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21
Finish with a last layer of lasagna noodles, pour the rest of the bechamel sauce over and top with remainder of shredded fontina cheese.
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22
Sprinkle sparingly another 1/2 cup of parmesan over top.
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23
Bake until golden browned and bubbly, about 30-35 minutes.
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24
Let cool for 10 minutes before serving.
