Modified from Martha Stewart
3 Tbsp olive oil; 1 med. onion; 5-6 leaves Swiss chard; 1 med. zucchini; salt; 4 cloves garlic; ½ t red-pepper flakes; 4-5 fresh tomatoes with juices; 8 lasagna noodles; 4 c mozzarella, shredded.
Preheat oven to 375. Cook onion in 1 Tbsp olive oil, until soft, (4 min.) Stir in chopped chard, sliced zucchini cook until tender, (2 min.) Transfer to a plate. Cook 1 Tbsp oil, garlic, pepper flakes 30 seconds. Add tomatoes with juices and simmer, until thickened, (3 min.) Season with salt. Spread ½ cup tomato sauce in the bottom of 8-inch square baking dish. Cover with 1 layer lasagna noodles, ¾ cup sauce, 1/3 of chard mixture, 1 cup cheese. Repeat layering twice. Top with remaining noodles, sauce, and cheese. Loosely cover with foil. Bake 30 min. Uncover, bake 15 min.