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Dairy
Easy
1 Hour, 30 Minutes
Diets 
Swiss Chard is enjoying a high profile these days. With good reason. The leafy green is full of good for you vitamins, minerals and anti oxidants. So make sure to stash this recipe along with your other favourites.
3 tablespoons butter
3 tablespoons all-purpose flour
2 cups milk
1/4 cup Baron Herzog Chenin Blanc or other white wine (or vegetable broth)
3/4 cup grated Parmesan cheese
1/4 teaspoon salt
2 tablespoons butter
1 large shallot, minced
2 large cloves garlic, minced, or 2 cubes Gefen Frozen Garlic
7 cups torn Swiss Chard leaves (stems removed, about 1 bunch)
10 lasagna noodles
2 cups ricotta cheese
2 eggs
1/3 cup grated Parmesan cheese
1/4 teaspoon pepper
1/2 cup prepared pesto
1 and 1/2 cups shredded Muenster cheese
Prepare the cheese sauce: in saucepan set over medium heat, melt butter. Whisk in flour for one minute. Whisk in milk and wine until smooth. Bring to boil, whisking constantly; cook for about five minutes or until thickened. Remove from heat. Whisk in Parmesan and salt. Set aside.
In large skillet set over medium heat, melt butter. Add shallots and garlic; cook, stirring, for two minutes. Add all of Swiss chard; cook, turning chard often for about five minutes or until completely wilted. Drain well; press out any excess moisture.
Preheat oven to 350 degrees Fahrenheit.
In a large pot of boiling salted water, cook noodles for eight to 10 minutes or until tender but firm. Drain well. Arrange noodles in single layer on damp tea towels.
In a bowl, stir together ricotta, eggs, Parmesan and pepper. Mix one and a half cups of cheese sauce into chard mixture.
Spread the bottom of eight-inch square glass baking dish with half a cup of cheese sauce. Cutting to fit, layer with two lasagna noodles. Spread half of the swiss chard mixture over the noodles and then sprinkle with one-third of the Muenster cheese. Layer with noodles, again using two and cutting to fit making sure the entire surface is covered. Spread half of the ricotta mixture over noodles. Drop half of pesto by teaspoonfuls, spacing the drops evenly. Layer with noodles. Spread remaining chard mixture over noodles. Sprinkle with a third of Muenster cheese. Layer with noodles. Spread with remaining ricotta mixture and dot with remaining pesto. Layer with remaining noodles. Spread remaining cheese sauce over and sprinkle with remaining Muenster cheese. Cover dish with greased foil. (Lasagna can be refrigerated for up to eight hours. Bring to room temperature for 30 minutes before proceeding).
Bake in the centre of the preheated oven for 50 minutes. Broil for three minutes or until browned. Let lasagna rest for 10 minutes before cutting into servings.
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