Lasagna With Asparagus, Lemon Ricotta & Swiss Chard

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SF Gate

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Ingredients

-- Olive oil

12 lasagna sheets (about 1/2 pound)

3 teaspoons minced garlic

1 1/2 to 2 pounds medium-thick asparagus, trimmed and cut into 2-inch lengths

-- Kosher salt and freshly ground black pepper

-- Finely grated zest and juice from 1 lemon

-- Red chile flakes

1 1/2 pounds Swiss chard (2-3 bunches), stems removed and leaves cut into ribbons

16 ounces ricotta cheese

1/2 cup shredded Parmesan cheese

3 cups shredded mozzarella (about 11 ounces)

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