You will need (for two):
8-10 rashers smoked streaky bacon
1 head chard
2 large garlic cloves
250ml crème fraîche
Salt and pepper
3 sheets fresh lasagne
Small handful basil
Extra virgin olive oil
Small handful Parmesan
Start by cutting the bacon into small strips and put into a frying pan with a little oil. Get the bacon frying while you prepare the chard. Strip the chard leaves away from the stalks and put in to two separate piles. Slice the chard stalks to roughly the same size as the bacon and shred the leaves.
When the bacon is turning golden brown add the chard stalks to the pan and fry for a few minutes until the stalks have softened. Crush in the garlic and then add the chard leaves. Fry for another minute or so until the leaves have started to wilt and then add the crème fraîche, plenty of pepper and a little salt. Keep cooking this, stirring occasionally, until you have a thick sauce.
While the sauce thickens get a pan of salted water on to boil.
Cut the lasagne sheets in to squares (you should get four squares from each) so you end up with twelve squares.
When the water is boiling add the squares of lasagne and cook for around three minutes or according to the packet. You want to add the lasagne in single layers so that they don’t stick together so you might need to do it in batches. Remove and keep warm when cooked.
Mash the basil in a pestle and mortar until it’s almost a paste then add some salt and pepper and drizzle in some olive oil until it’s about 50:50 basil to oil.
To assemble the dish put a square of lasagne on a plate then spoon the chard mix on top layering up and alternating between lasagne and chard. Finish by sprinkling over the Parmesan and basil oil.