white lasagna with swiss chard, leeks and gruyére


via Food52

Author Notes: 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. ~ lagougerie via Food52


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Categories: Mains, Recipes

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