Lasagna with Swiss chard

Ingredients:

• 6 no-boil lasagna sheets
• 3 tbsp olive oil + extra for greasing
• 1 bunch Swiss chard, finely chopped (leaves removed from stems)
• 4 cloves garlic, thinly sliced
• 1 cup ricotta
• 1/4 cup heavy cream
• 1 large egg
• 2 tbsp. l. grated parmesan
• 2 tablespoons chopped fresh basil
• 200 gr. grated Asiago cheese (about 2 tbsp.)
• 60 gr. grated mozzarella (about 1/4 cup)

Preparation:

1. Preheat oven to 175°C.
2. Soak the lasagna noodles in a bowl of hot water until they begin to soften, about 10 minutes. Meanwhile, heat the olive oil in a large skillet over medium heat. Add the chard stems and garlic and sauté until golden, about 4 minutes.
3. Add the chard leaves and cook until wilted, about 3 more minutes.
4. In a small bowl, combine ricotta, cream, egg, Parmesan, basil, 1/2 teaspoon salt and black pepper to taste.
5. Grease a 2-quart baking dish and line it with 3 lasagna noodles in a single layer. Top with half of the ricotta, Swiss chard, and Asiago mixture.
6. Repeat with the remaining noodles, ricotta mixture, Swiss chard, and Asiago. Cover with foil and bake until the cheese is melted, about 20 minutes. Remove the foil, sprinkle with mozzarella, and bake until golden brown, about 5 more minutes.