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1
Preheat the oven to 425 degrees F.
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2
Separate the Swiss chard stems from the leaves and finely chop the stems; you'll have about 1 1/2 cups of chopped stems.
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3
Heat the oil in a large, heavy saucepan over medium-high heat until hot.
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4
Then stir in the stems, garlic, onions, 1 tablespoon salt and 1 teaspoon pepper.
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5
Cook, stirring occasionally, until the vegetables are golden, about 10 minutes.
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6
Stir in the flour until combined.
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7
Whisk in the milk and bring to a boil.
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8
Boil, whisking occasionally, until thickened, about 8 minutes.
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9
Remove the sauce from the heat and let cool slightly.
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10
Carefully puree the chard leaves in the blender with 1 1/2 cups of the sauce until smooth.
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11
Pour into the saucepan and add half of the cheeses.
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12
Spread about 1 cup of the sauce on the bottom of a 13- by 9-inch baking dish.
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13
Layer 3 noodles, leaving about 1/2 inch of space between them.
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14
Spread another layer of sauce, 3 more noodles and another layer of sauce.
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15
Scatter half of the remaining cheeses.
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16
Continue layering the sauce and the noodles, beginning and ending with the sauce, and then sprinkle with the remaining cheeses.
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17
Cover with foil and bake until the noodles are tender when tested with a paring knife, about 30 minutes.
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18
Remove the foil and continue to bake until the cheeses are golden in spots, about 10 minutes more.
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19
Let the lasagna stand 15 minutes before serving.
