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Sausage, Swiss Chard and Gorgonzola Lasagne

A cosy winter dish. This was made with a huge amount of love for the old and current flatmates who bought me a tree when I said I couldn't afford one this year.


I think the lemon zest and sharpness of the gorgonzola are necessary. I wouldn't use a milder cheese.

Serves 4 or, in our case, 3 hungry goblins.

  • 6 sausages

  • 1 shallot

  • 3 cloves garlic

  • 100ml white wine

  • 3 tsp dried sage

  • splash milk

  • Bechamel

- 30g butter

- 30g flour

- splash milk

- 1tsp white pepper

  • 100g gorgonzola

  • 4 large stems swiss chard, chopped roughly

  • 8 lasagne sheets, broken into large shards and cooked for 1 minute less than the packet instructions

  • 3 tbsp breadcrumbs

  • Zest of 1 lemon

1. Preheat oven to 200 degrees Celsius or 180 fan.

2. Finely slice and soften the shallot in a little olive oil.

3. Mince the garlic and add, with 2tsp dried sage.

4. Slit the sausages and crumble the sausage meat into the pan. Stir to break up.

5. When the mix has coloured, turn up the heat and add the wine.

6. Add the splash of milk and a bay leaf, season to taste, cover and reduce to a simmer for 15 mins.

7. Meanwhile, prepare your bechamel. Melt the butter in a saucepan. Stir in the flour and keep stirring until it's all combined and smells a bit toasted. Then add in milk, a splash at a time, until you get a recognisable lasagne-style white sauce. Season with white pepper.

8. Quickly blanch the swiss chard.

9. Toast the breadcrumbs in a small dry pan.

10. Remove and toss with the lemon zest and remaining tsp of dried sage.

11. To assemble the lasagne, smear a tablespoon of bechamel across the bottom of a baking dish.

12. Cover with a few lasagne shards, then a few spoonfuls of the sausage ragu, then some chard, then crumble over some gorgonzola.

13. Layer all the way until a final few spoonfuls of ragu and bechamel, saving a couple of crumbles of gorgonzola.

14. Top with the breadcrumbs and the remaining gorgonzola.

15. Bake for 25 minutes.

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1 Comment


As one of the goblins referenced above, all I can say is that this dish is fabulous

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