1 box lasagne sheets
1 carton ricotta cheese
1/3C chopped flat leaf parsley
2C freshly grated Romano cheese
1C prepared spaghetti sauce
1C ground beef mixed with Romano, garlic, and breadcrumbs
1 bunch Swiss chard, small stemmed or leaves w/o stems
First step is to preheat the oven to 350 degrees and mix the ingredients for the ricotta filling; eggs, ricotta, chopped parsley, and 1/2 of the Romano cheese. Mix them thoroughly and set aside while you boil water for the lasagne. Cook the strips to an al dente and drain.
In an ovenproof pan, spread some of the tomato sauce on the bottom and layer it with one layer of the lasagne sheets. Next, place a thin layer of the ricotta/parsley mixture over the sheets of pasta. Then add another layer of the pasta onto the parsley ricotta filling.
After layering more sauce over the pasta, add a layer of the meat. I merely made these into a ball shape than flattened them for a thin layer of meat. Cover with your next layer of pasta and more sauce, then add the blanched chard and put the goat cheese on top of them.
Finally add the remaining Romano cheese. This should in essence go on all layers of the tomato sauce, but these photos indicate that I failed to do that during the layering of this lasagne. Bake the lasagne until it is hot throughout, 30-40 minutes. You may wish to place a foil tent on top so the cheese does not burn and pull it off during the last 5 minutes.