-
1
Cook noodles just until tender. Cover with plastic wrap and set aside.
-
2
In a large skillet, heat 1 tablespoon oil over medium heat.
-
3
Add garlic and cook, stirring often, about 30 seconds.
-
4
Add chard and cook, stirring often, until tender, 5 minutes.
-
5
Transfer to a medium bowl and stir in ricotta. Season with salt and pepper and set aside.
-
6
Wipe out skillet, heat remaining oil over medium heat.
-
7
Add onions, cook and stir, until onions begin to brown all over.
-
8
Sprinkle with sugar, cook and stir until deep amber in color, about 20 minutes.
-
9
Remove from heat and splash with vinegar.
-
10
In a medium saucepan, heat 2 1/2 cups milk over medium heat until steaming.
-
11
Put flour in a small bowl and whisk in 1/2 cup milk until smooth; whisk into hot milk and continue to whisk until until sauce simmers and thickens. Cook and stir 1 minute longer.
-
12
Stir in parmesan or Asiago cheese until melted and smooth. Season with salt and pepper.
-
13
Preheat oven to 400 degrees.
-
14
Lightly oil a 9x13-inch baking dish.
-
15
Coat bottom of dish with 1/2 cup sauce.
-
16
Line bottom with a single layer of noodles.
-
17
Spread half the chard over noodles.
-
18
Add another layer of noodles, arrange onions on top and season with salt and pepper.
-
19
Spread another 1/2 cup of sauce over all.
-
20
Add another layer of noodles, followed by remaining chard.
-
21
Finish with remaining noodles and sauce. Sprinkle with remaining Parmesan.
-
22
Tightly cover with foil sprayed with cooking spray.
-
23
Bake 30 minutes.
-
24
Uncover and bake 10-15 minutes, until light brown and bubbly.
-
25
Let stand 10 minutes before serving.
