SWISS CHARD AND CARMELIZED ONION LASAGNE

12 oz. dried or 1 lb. fresh, lasagne noodles
4 Tbs. olive oil
1 medium garlic clove, minced
2 bunches red Swiss chard (3 lbs.), stemmed, leaves coarsely chopped and blanched
1 cup part-skim ricotta cheese
3 large onions, thinly sliced (4 cups)
1 tsp. sugar
1 tsp. balsamic vinegar
3 cups .low-fat milk
1/3 cup all-purpose flour
1+1/4 cups plus 2 Tbs. grated Parmesan or Asiago cheese (5+1/2 oz.)

BRING LARGE POT of lightly salted water to boil. Add noodles and stir to prevent sticking. Cook until just tender, about 10 minutes for dried and 2 minutes for fresh.  Drain, rinse under cold running water and drain again. Spread noodles on clean kitchen towels to dry, cover with plastic wrap and set aside.

In large skillet, heat 1 tablespoon oil over medium heat. Add garlic and cook, stirring often, 30 seconds. Add chard and cook, stirring often, until tender, about 5 minutes. Transfer chard mixture to medium bowl and stir in ricotta, a little salt and freshly ground pepper to taste. Set aside. 

Wipe out skillet with paper towels, then add remaining 3 tablespoons oil and heat over medium heat. Add onions and cook, stirring often, until beginning to brown, about 15 minutes. Sprinkle with sugar and stir. Cook, stirring often, until deep amber in color, about 20 minutes more. Remove from heat and stir in vinegar. 

In medium saucepan, heat 2+1/2 cups milk over medium heat until steaming. Meanwhile, put flour in small bowl and whisk in remaining 1/2 cup milk until smooth; gradually whisk into hot milk.  Cook, whisking, until sauce thickens and comes to a simmer, then cook, whisking, a 1 minute more. Add 1+1/4 cups cheese and whisk until melted and smooth. Season with salt and freshly ground pepper to taste. Remove sauce from heat and set aside. 

Preheat oven to 400°F. Lightly oil 13 x 9-inch baking pan or coat with vegetable cooking spray. 

Coat bottom of prepared pan with 1/2 cup sauce. Line bottom with single layer of noodles. Spread half of chard mixture over noodles. Add another layer of noodles, spoon caramelized onions on top and sprinkle with salt and pepper. Spread another 1/2 cup sauce over all.  Add another layer of noodles, then remaining chard mixtgure.  Finish with remaining noodles and sauce.  Sprinkle with  remaining 2 tablespoons Parmesan.

Lightly oil large piece of foil or coat with vegetable cooking spray and use it to tightly cover pan. Bake lasagna 30 minutes.

Uncover and bake until lightly browned and bubbling, 10 to 15 minutes more. Let stand 10 minutes before cutting.