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1
Boil the lasagna noodles according to package instructions. Unless it is garden fresh, salt the eggplant, let stand 30 minutes, then blot dry.
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2
Preheat the oven to 400u00b0F. Brush both sides of the eggplant slices lightly with oil. Place the slices on a sheet pan and bake, turning once, until browned on both sides, about 30 minutes in all. Chop coarsely. Do not turn off oven.
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3
Heat 2 tablespoons oil and the butter in a large skillet. Add the onion and garlic and cook over medium heat for about 3 minutes, stirring frequently. Add the chard, sprinkle with 1/2 teaspoon salt, and cook until wilted, about 5 minutes. Add the wine, cover, and cook until the chard is tender and the pan is dry, about 10 minutes. Turn the mixture out onto a cutting board and chop finely. In a bowl, mix together the ricotta, 1/3 cup water, and the egg, then stir in the chard. Taste and season with salt and freshly ground pepper.
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4
Oil a 9x13 inch baking dish. Spread 1/3 cup tomato sauce over the bottom and cover with a layer of pasta. Scatter a quarter of the grated cheese over the top and add a quarter of the eggplant, ricotta mixture, and mozzarella. Follow with another layer of pasta and repeat for three more layers. End with a layer of pasta and the remaining sauce. Cover with foil, tenting it above the surface.
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5
Bake in the 400u00b0F oven 20 to 30 minutes or until heated through. Remove the foil and bake 5 to 10 minutes more.
