1 generous bunch Swiss chard (about 1 1/2 pounds)
Salt
1/2 pound no boil lasanga noodles
2 tbsp plus 1 tsp extra virgin olive oil
2 large garlic cloves, minced
28 oz can hopped tomatoes with juice
pinch of sugar
1 large basil sprig
ground pepper
1/2 cup ricotta cheese
1/2 cup grated parmesan
Instructions:
Bring large pot of salted water to boil, add chard leaves boil 1 minute until tender and bright green then remove from water with slotted spoon. Drain and squeeze out excess water. Chop coarsely and set aside. Add oil to pan and cook garlic 1 minute, add tomatoes, sugar, basil and salt, simmer for 15 minutes. Combine ricotta, parmesan and pepper. Ladle sauce in pan, then noodles, then chard, then cheese, then repeat a layer, end with noodles, and sauce on top, add mozzarella if you prefer to top, cook for 45 minutes at 400, broil cheese at the end of baking.