Fresh Lasagna With Pesto, Yukon Golds & Swiss Chard

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Olive oil or pan spray


1 pound Yukon gold potatoes

2 bunches Swiss chard, stems removed

8 ounces fresh pasta sheets (see Note)

16 ounces ricotta, preferably fresh (see Note)

1/2 cup shredded Parmesan cheese

1 to 1 1/4 cups fresh pesto, store-bought or homemade (see Recipe)

Pepper to taste

14 ounces part-skim mozzarella, shredded, or 3 1/2 cups lightly packed

1/2 bunch basil, leaves roughly chopped

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