Ingredients

The following ingredients have 7 Servings
  • 2 cups (1 lb./500 g) ricotta cheese
  • 1 egg
  • 2 Tbs. minced fresh sage
  • 2 cups (8 oz./250 g) shredded mozzarella cheese
  • 2 Tbs. milk
  • Kosher salt and freshly ground pepper
  • 3/4 lb. (375 g) thinly sliced pancetta
  • 1 yellow onion, diced
  • 2 bunches Swiss chard, stemmed and coarsely chopped
  • 4 Tbs. (1/2 stick) (2 oz./60 g) unsalted butter
  • 1/4 cup (1 1/2 oz./45 g) all-purpose flour
  • 1 1/2 cups (12 fl. oz./375 ml) whole milk
  • Kosher salt and freshly ground pepper
  • 1/2 lb. (250 g) no-boil lasagna noodles, soaked in hot water for 10 minutes
  • 1 cup (4 oz./125 g) shredded mozzarella cheese
  • 2 Tbs. olive oil
  • 8 to 10 fresh sage leaves
  • Kosher salt

Instruction

  • Preheat an oven to 375°F (190°C).
  • To make the ricotta filling, in a large bowl, stir together the ricotta and egg until combined. Stir in the minced sage and mozzarella, then stir in the milk. Season with salt and pepper. Set aside.
  • To make the pancetta filling, in a large fry pan over medium heat, working in batches as necessary, cook the pancetta slices until crispy and most of the fat is rendered out, about 6 minutes per side. Transfer the pancetta to a paper towel–lined plate, leaving the fat in the pan. Add the onion to the pan and cook until softened, about 4 minutes. Add the chard and cook, stirring frequently, until the chard is wilted, about 2 minutes more. Transfer the chard mixture to a bowl. Chop the cooked pancetta and stir into the chard mixture. Set aside.
  • To make the béchamel, in an essential pan or large, deep sauté pan over medium heat, melt the butter. Add the flour and cook, whisking constantly, for 1 minute. Slowly whisk in the milk a little at a time and cook, stirring constantly, until thickened, about 4 minutes. Season with salt and pepper. Transfer half of the sauce to a bowl. Spread the sauce that remains into an even layer in the bottom of the pan.
  • To assemble the lasagna, arrange a single layer of lasagna noodles over the sauce, breaking up the noodles if necessary to make them fit. Spread a third of the pancetta mixture in an even layer on top, then a third of the ricotta mixture. Repeat the layers two more times: noodles, pancetta mixture, ricotta mixture. Add another layer of noodles and cover with the remaining béchamel sauce. Sprinkle with the remaining 1 cup (4 oz./125 g) mozzarella.
  • Transfer the pan to the oven and bake until the noodles are tender and the lasagna is lightly browned and bubbly, about 30 minutes.
  • Meanwhile, make the fried sage: In a small fry pan over medium-high heat, warm the olive oil until shimmering. Working in batches to avoid crowding, add the sage leaves to the pan and fry until slightly crisp, 3 to 4 seconds. Using a slotted spoon, gently transfer the leaves to a paper towel–lined plate to drain. Sprinkle the leaves with salt and set aside.
  • Remove the lasagna from the oven and let cool for 15 minutes. Garnish with the sage leaves and serve hot. Serves 6 to 8.
  • Williams Sonoma Test Kitchen