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1
In a 5- to 6-quart pan over high heat, bring 3 quarts water to a boil. Add lasagna and cook, stirring occasionally to separate noodles, until barely tender to bite, about 10 minutes. Drain pasta, immerse in cold water until cool, and drain again. Cover loosely.
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2
Meanwhile, rinse and drain chard. Trim and discard discolored stem ends. Thinly slice stems crosswise and coarsely chop leaves. In a 4- to 6-quart pan over high heat, bring about 1 cup water to a boil. Add chard, reduce heat, and simmer, stirring occasionally, until stems are tender-crisp to bite, 4 to 6 minutes. Drain, extracting as much water as possible with the back of a spoon. In a bowl, mix chard with ricotta; add salt and pepper to taste.
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3
In the same pan over medium-high heat, stir onion and garlic in oil until limp, about 10 minutes. Add tomatoes, basil, and oregano; cover and simmer to blend flavors, about 15 minutes. Add salt and pepper to taste.
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4
Cover bottom of a 9- by 13-inch baking dish with a third of the noodles, then half the chard mixture, spreading it level to edges of dish. Spoon a third of the tomato sauce over chard mixture and sprinkle with a third of the parmesan. Repeat layers of noodles, chard mixture, sauce, and cheese. Cover with remaining noodles, then remaining tomato sauce and cheese.
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5
Bake in a 350u00b0 regular or convection oven until hot in the center and bubbling at edges, 25 to 30 minutes. Let stand 10 minutes before serving.
