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1
Bring large pot of water to a boil.
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2
Remove stems from Swiss chard leaves; cut stems into 1/2-inch lengths.
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3
Cut leaves into 1-inch strips.
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4
Add stems to boiling water, cover and cook 3 minutes.
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5
Add leaves, cover and cook until tender, 3 to 4 minutes.
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6
Drain, rinse under cold water; press out excess moisture.
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7
Heat oil in nonstick skillet over medium-high heat.
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8
Add mushrooms, and cook, stirring occasionally, 3 to 5 minutes, or until browned.
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9
Add garlic and crushed red pepper; cook, stirring, about 10 seconds.
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10
Transfer to bowl, and stir in Swiss chard and 2 cups marinara sauce.
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11
Season with salt and pepper.
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12
Whisk together egg, ricotta, 1/3 cup Parmesan cheese, salt and pepper in bowl.
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13
Put 3 or 4 lasagna noodles in large bowl, and cover with warm water; let soak.
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14
Preheat oven to 400F (unless making ahead to bake later).
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15
Spread about 1/2 cup marinara sauce in 9x13-inch baking dish coated with cooking spray.
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16
Place 3 or 4 dry noodles over sauce.
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17
Cover with 2/3 cup ricotta mixture.
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18
Top with 1 1/2 cups Swiss chard mixture.
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19
Sprinkle with 1/2 cup mozzarella.
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20
Repeat layering two times.
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21
Lift soaked noodles from water, pat dry and arrange on top of lasagna.
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22
Cover with remaining marinara sauce.
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23
Tightly cover pan with aluminum foil.
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24
(Lasagna can be prepared ahead to this point, and refrigerated up to 2 days.)
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25
Bake 35 minutes, and uncover.
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26
Sprinkle with remaining Parmesan cheese and mozzarella.
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27
Bake, uncovered, until noodles are tender, about 15 minutes.
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28
Let stand 5 minutes before serving.
