Lasagna with Swiss Chard Agro Dolce,White Beans, Comte and Walnuts

Directions

1. Red Chard Agro Dolce
2. Tear or slice the chard stems from the leaves. Coarsely chop the stems and set aside. Grasp a handful of leaves and roll up tightly, lengthwise. Cut the leaves crosswise into 1-inch-wide strips and set aside. Heat the oil in a medium large pan over medium heat until shimmering, about 3 minutes. Add the onion, anchovies, and raisins and cook, stirring occasionally, until the onion has softened, about 4 minutes. Add the capers and garlic and cook, stirring often, until the garlic is fragrant and lightly browned, about 1 minute. Add the reserved chard stems and cook until they start to brown, about 2 minutes. Add the chard leaves and cook, stirring, until they’re wilted, about 5 minutes. Add lemon juice, season with salt and pepper. Transfer to bowl.

1. Assembling the Lasagna
2. Unless the fresh pasta is semi-transparently thin, blanch the noodles a few minutes (longer if dry) to al dente, in salted boiling water; lift out and into colander; rinse briefly in cold running water and dry on cloth towels. In a well- buttered or sprayed 9 x 13 inch ceramic dish, lay down one layer of noodles, overlapping slightly. Top with half the cooked chard mix. Spread out evenly to edges of pan.Lay down a second pasta layer, slightly overlapping, in the opposite direction from the first layer. Scatter half the: beans, cheese, breadcrumbs, and half the walnuts, and drizzle with half the heavy cream. Sprinkle with freshly ground black pepper. Top with another overlapping layer of noodle and the remaining chard mix. Top with the last pasta, the remaining beans, comte, bread crumbs and walnuts. Drizzle liberally with remaining heavy cream. Sprinkle a little fresh ground black pepper and the ground parmesan on top. Dot with unsalted butter. Cover the lasagna very loosely with buttered or sprayed parchment paper or foil and bake in the upper third of the oven for 15 minutes. Remove the parchment paper and bake for about 15 minutes longer, until the lasagna is bubbling and top is browned in spots. Tent with foil and let rest for 15 minutes before serving.