Lasagna with Chard, Tomato Sauce and Ricotta - generous

Method

• Bring a large pot of generously salted water to a boil while you prepare the chard.
• Fill a bowl with ice water.
• Tear the leaves from the stems and wash thoroughly in two changes of water.
• Discard the stems or set aside for another purpose.
• When the water comes to a boil, add the Swiss chard leaves.
• Boil 1 minute (from the time the water comes back to a boil), until tender but still bright green, then remove from the water with a slotted spoon or skimmer and transfer to the ice water.
• Drain and squeeze out excess water.
• Chop coarsely and set aside.
• Cook the lasagna noodles in the same pot of water if not using no-boil lasagna.
• Remove from the pot and toss with 1 teaspoon olive oil in a bowl.
• In a wide, nonstick frying pan, heat 1 tablespoon of the olive oil over medium heat and add the garlic.
• Cook, stirring, just until fragrant, about 1 minute.
• Add the tomatoes, sugar, basil sprig, and salt (begin with 1/2 teaspoon and add more later), and bring to a simmer.
• Simmer, stirring often, until thick, 15 to 25 minutes, depending on the amount of juice in the pan.
• Taste and adjust seasonings.
• Remove the basil sprig.
• Stir in the Swiss chard and remove from the heat.
• Preheat the oven to 375 degrees F. Oil a square or rectangular baking dish (no bigger than 2-quart) and line the bottom with a layer of lasagna noodles.
• Spread half the ricotta over the noodles and half the tomato-chard sauce over the ricotta.
• Sprinkle 2 tablespoons Parmesan over the tomato-chard sauce.
• Add another layer of noodles and top with the remaining ricotta and tomato-chard sauce, and 2 tablespoons Parmesan.
• Finish with a layer of noodles and the remaining Parmesan.
• Drizzle the remaining tablespoon of olive oil over the top.
• Cover the dish tightly with foil.
• Bake 30 minutes, or until bubbling and the pasta is tender.
• Uncover, allow to sit for 5 minutes, and serve.