A great pasta dish for any occasion:
Pre-cook the lasagna sheets in boiling hot salted water in batches for 5 min each, remove and place between cling films brushed thinly with oil.
Clean the chard, rinse thoroughly, chop the stems. Pre-cook the leaves in boiling pasta water for 1 minute, rinse and drain. Clean greens and dice with chard stems. Steam in 20 g butter or possibly light butter for 5 minutes while stirring until soft. Season with salt and 1 pinch of sugar. Cut mozzarella into cubes. Finely dice Percorino.
For the sauce, melt 60 g fat. Stir in flour and sweat for 2 min. Deglaze with milk and vegetable stock, stirring until bubbling. Add whipping cream, season with salt and pepper, simmer for 10 min at low heat. Pluck the parsley leaves, chop, stir in with the pecorino.
Grease a gratin dish thinly. Spread some sauce on the bottom. Alternate layers of lasagna and chard. Spread sauce, vegetables and mozzarella in between and evenly over the top. Put the remaining fat on top in flakes and cover the dish with oiled aluminum foil.
Cook at 200 degrees (gas: level 3 – convection oven: 180 degrees ) on the 2nd rack from the bottom for 35 minutes. Remove the foil and bake for another 10 min. on the 2nd rack from the top. Remove and stand 5 min, then bring to table.
Nutritional values each unit: