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1
Bring a large pot of generously salted water to a boil while you prepare the chard.
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2
Fill a bowl with ice water.
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3
Tear the leaves from the stems and wash thoroughly in two changes of water.
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4
Discard the stems or set aside for another purpose.
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5
When the water comes to a boil, add the Swiss chard leaves.
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6
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.
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7
Drain and squeeze out excess water.
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8
Chop coarsely and set aside.
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9
Cook the lasagna noodles in the same pot of water if not using no-boil lasagna.
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10
Remove from the pot and toss with 1 teaspoon olive oil in a bowl.
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11
In a wide, nonstick frying pan, heat 1 tablespoon of the olive oil over medium heat and add the garlic.
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12
Cook, stirring, just until fragrant, about 1 minute.
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13
Add the tomatoes, sugar, basil sprig, and salt (begin with 1/2 teaspoon and add more later), and bring to a simmer.
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14
Simmer, stirring often, until thick, 15 to 25 minutes, depending on the amount of juice in the pan.
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15
Taste and adjust seasonings.
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16
Remove the basil sprig.
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17
Stir in the Swiss chard and remove from the heat.
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18
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.
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19
Spread half the ricotta over the noodles and half the tomato-chard sauce over the ricotta.
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20
Sprinkle 2 tablespoons Parmesan over the tomato-chard sauce.
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21
Add another layer of noodles and top with the remaining ricotta and tomato-chard sauce, and 2 tablespoons Parmesan.
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22
Finish with a layer of noodles and the remaining Parmesan.
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23
Drizzle the remaining tablespoon of olive oil over the top.
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24
Cover the dish tightly with foil.
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25
Bake 30 minutes, or until bubbling and the pasta is tender.
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26
Uncover, allow to sit for 5 minutes, and serve.
