Mushroom and Swiss Chard Lasagna - Swiss chard

Method

• Bring large pot of water to a boil.
• Remove stems from Swiss chard leaves; cut stems into 1/2-inch lengths.
• Cut leaves into 1-inch strips.
• Add stems to boiling water, cover and cook 3 minutes.
• Add leaves, cover and cook until tender, 3 to 4 minutes.
• Drain, rinse under cold water; press out excess moisture.
• Heat oil in nonstick skillet over medium-high heat.
• Add mushrooms, and cook, stirring occasionally, 3 to 5 minutes, or until browned.
• Add garlic and crushed red pepper; cook, stirring, about 10 seconds.
• Transfer to bowl, and stir in Swiss chard and 2 cups marinara sauce.
• Season with salt and pepper.
• Whisk together egg, ricotta, 1/3 cup Parmesan cheese, salt and pepper in bowl.
• Put 3 or 4 lasagna noodles in large bowl, and cover with warm water; let soak.
• Preheat oven to 400F (unless making ahead to bake later).
• Spread about 1/2 cup marinara sauce in 9x13-inch baking dish coated with cooking spray.
• Place 3 or 4 dry noodles over sauce.
• Cover with 2/3 cup ricotta mixture.
• Top with 1 1/2 cups Swiss chard mixture.
• Sprinkle with 1/2 cup mozzarella.
• Repeat layering two times.
• Lift soaked noodles from water, pat dry and arrange on top of lasagna.
• Cover with remaining marinara sauce.
• Tightly cover pan with aluminum foil.
• (Lasagna can be prepared ahead to this point, and refrigerated up to 2 days.)
• Bake 35 minutes, and uncover.
• Sprinkle with remaining Parmesan cheese and mozzarella.
• Bake, uncovered, until noodles are tender, about 15 minutes.
• Let stand 5 minutes before serving.