Real Recipes From Real Home Cooks ®
White Lasagna with Swiss Chard, Leeks, and Gruyère Recipe on Food52
"I have a (somewhat rational) hatred towards leftovers. But this lasagna, with its creamy béchamel, wilted greens, and subtle earthiness, retains its goodness overnight. It's essentially an elevated mac and cheese, and even I will eat it the next day. Some might even say it gets better with time. My better half will eat it for breakfast, reheated in a pan with a fried egg on top! Simplify it by combining all the components with a chunky pasta shape and baking it as a casserole instead of as a layered lasagna...."
INGREDIENTS
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6 tablespoons butter
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1/2 cup flour
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5 cups milk
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1/4 teaspoon ground black pepper
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1/4 teaspoon cayenne pepper
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1 1/2 teaspoons salt
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2 cups shredded Gruyère cheese
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1/2 cup shredded Parmigiano Reggiano
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1 tablespoon butter, for greasing pan
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2 tablespoons olive oil
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3 large leeks, tough green parts removed, washed and finely chopped
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3 cloves of garlic, minced
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2 teaspoons red pepper flakes, or more or less to taste
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2 bunches Swiss chard, torn, inner ribs discarded
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2 boxes no-boil lasagna sheets or 1 pound chunky pasta
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1 pinch salt and pepper, plus more to taste
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6 ounces fresh mozzarella, torn (optional)
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1/4 cup fresh basil (optional)
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1/2 cup shredded Gruyère
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1/4 cup shredded Parmigiano Reggiano
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