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1
Heat butter in medium saucepan on medium heat until bubbling.
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2
Add flour all at once and stir with a whisk.
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3
Add milk in splashes and incorporate it into flour and butter mixture with whisk until mixture is smooth. Continue to stir until the mixture has thickened significantly.
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4
Remove from heat and add spices and seasonings. Whisk in cheeses until fully melted and incorporated. Set bechamel aside.
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5
Preheat oven to 375u00b0 F and butter a large baking dish (I generally use 9 x 13 for lasagna or, for baked pastas, a 9 x 9).
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6
Heat olive oil over medium heat in large frying pan until shimmering.
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7
Add leeks and cook until slightly caramelized.
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8
Add garlic and red pepper flakes and cook until fragrant, about 30 seconds.
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9
Add Swiss chard and cook until just wilted. Season with salt and pepper to taste. Set vegetables aside.
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10
To assemble (lasagna-style), start with a little bechamel on the bottom of your dish. Add a pasta layer, some of the wilted vegetables, and then cover with a layer of bechamel. You can also add optional fresh mozzarella, torn into small pieces, and/or fresh basil before the layer of bechamel for extra cheesiness. Repeat until you have used up all of the pasta, vegetables, and sauce. Try to end with a layer of pasta, followed by a thin coating of bechamel, and then add the shredded Gruyere and Parmesan on top.
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11
To assemble (casserole-style), combine the pasta, bechamel, vegetables, and mozzarella with a large spoon or spatula. Add mixture to baking dish and cover with the shredded cheeses on top.
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12
Bake for 35 to 45 minutes, or until edges are golden brown. Let rest 10 minutes before serving. Enjoy!
