This particular lasagna dish is a great version for deep winter -- heavy on pasta and cheese, but also bringing in Swiss chard. This version was a bit too heavy on ricotta cheese. I recommend playing with some proportions on this one, maybe even cutting the ricotta with cottage cheese.
Lasagna with Chard, Tomato Sauce and Ricotta
based on New York Times
1 bunch Swiss chard, leaves stripped and chopped
1/2 lb no-boil lasagna noodles
2 T olive oil
2 cloves garlic, minced
3 14.5 oz cans of chopped tomatoes, with juice
pinch of cinnamon-sugar
sprinkles of dried basil, oregano and thyme
1/2 c ricotta cheese (or as much as you would like)
1/3 - 1/2 c Parmesan, grated
Steam the chard in its own water for 3-5 minutes, until wilted. Drain and set aside.
In a pot, heat oil. Add garlic and cook about 1 minute. Add tomatoes, sugar, basil sprig and salt. Bring to a simmer. Simmer for 15-25 minutes, until thick, depending on the amount of juice in the pan.
Remove basil sprig and add chard. Remove from heat.
Preheat oven to 375. Oil a baking dish. Line bottom with lasagna noodles. Spread with ricotta, layer of tomato-chard, and a sprinkle of Parmesan. Repeat as much as you would like.
Cover with foil. Bake 30 minutes. Uncover and allot to sit 5 minutes. Then, serve.