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Heat butter in medium saucepan on medium heat until bubbling.
Add flour all at once and stir with a whisk.
Add milk in splashes and incorporate it into flour and butter mixture with whisk until mixture is smooth. Continue to stir until the mixture has thickened significantly.
Remove from heat and add spices and seasonings. Whisk in cheeses until fully melted and incorporated. Set béchamel aside.
Preheat oven to 375° F and butter a large baking dish (I generally use 9 x 13 for lasagna or, for baked pastas, a 9 x 9).
Heat olive oil over medium heat in large frying pan until shimmering.
Add leeks and cook until slightly caramelized.
Add garlic and red pepper flakes and cook until fragrant, about 30 seconds.
Add Swiss chard and cook until just wilted. Season with salt and pepper to taste. Set vegetables aside.
To assemble (lasagna-style), start with a little béchamel on the bottom of your dish. Add a pasta layer, some of the wilted vegetables, and then cover with a layer of béchamel. You can also add optional fresh mozzarella, torn into small pieces, and/or fresh basil before the layer of béchamel for extra cheesiness. Repeat until you have used up all of the pasta, vegetables, and sauce. Try to end with a layer of pasta, followed by a thin coating of béchamel, and then add the shredded Gruyère and Parmesan on top.
To assemble (casserole-style), combine the pasta, béchamel, vegetables, and mozzarella with a large spoon or spatula. Add mixture to baking dish and cover with the shredded cheeses on top.
Bake for 35 to 45 minutes, or until edges are golden brown. Let rest 10 minutes before serving. Enjoy!