Photo: Mary G Brackett
Serves 6-8 as a main course, or 10-12 as a side
You can also scale this recipe up by 50 percent if you're serving a crowd. Feel free to substitute kale for the chard or use a mixture of both.
You can easily make this dairy free. It is equally good without the cheese and butter. You can substitute with pastured lard or bacon grease. You can also make it without the sausage if you would prefer it as a side to a meat or fish dish. It takes a little bit of assembly time, but it's well worth it.
1 large or 2 small butternut squash, peeled, seeded, and sliced 1/8" thick
Sea salt and pepper
3 tablespoons butter cut into pieces or fat of choice
1-2 large bunches Swiss chard, chopped (leave out stems, if you wish
2-3 tablespoons dried thyme
1-2 cups cooked ground sausage
1 1/2-2 cups grated cheddar (optional), divided
1-2 cups chicken broth
1/2 cup grated Parmesan (optional)
Preheat oven to 350 degrees. Grease a 9x13 inch baking dish. Layer a third of the squash slices on the bottom of pan; season with salt, pepper, and a little chopped butter. Top with half the chard; add a layer of sausage, a big pinch of thyme, and more salt, pepper, and butter. Add a third of the cheese. Top with half of the remaining squash, then all the remaining chard, salt, pepper, butter, and thyme, and another layer of sausage. Add half the cheddar, then finish with the last of the squash.
Carefully pour broth over the dish. It'll seem very full, but don't worry: it cooks down. Cover tightly with foil, and bake for an hour. Carefully remove from oven, and take off the foil. Top the lasagna with remaining cheddar and parmesan. Broil until cheese is melted and golden.