I finally made the swiss chard and caramelized onion lasagna. It was fabulous even though I crowded a few too many onions in the pan while caramelizing and they steamed more than caramelized (a bit of sugar and the balsamic helped out with the flavor). I also think I was a little short on chard; I used two bunches but I don’t think they actually measured in at 3 lbs (omg that is a lot of chard).
I was able to make much of this in advance. I blanched the chard and caramelized the onions on Monday and stuck them in the fridge, I boiled the noodles earlier in the afternoon and spread them on kitchen towels (on a cookie sheet) as the recipe suggests. If you don’t have enough non-linty towels try using wax paper. I brought the onions and chard out of the fridge when I started to make the white sauce and so assembly went fairly quickly (no weeknight dinner, but it went smoothly). The only thing is, if you are having guests over don’t tell them you are eating lasagna, be specific or they might be a little unnerved by the site of a white and green (with a wee bit of pink tinted ricotta – thanks chard) lasagna.
Swiss Chard and Caramelized Onion Lasagna from Vegetarian Times (originally from the December 1998 issue)