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servings:

To make this recipe as a single large lasagna in a 9-by-13-inch pan, cut the noodles into strips 4 inches wide and 13 inches long. Bake until golden brown and bubbling, about 45 minutes, and let stand for 15 minutes before slicing.

• 2 tablespoons extra-virgin olive oil
• 1 1/4 pounds sweet Italian sausage, casings removed, meat crumbled into small pieces
• 3 shallots, peeled, halved lengthwise, and cut crosswise into 1/4-inch-thick slices
• 3 pounds Swiss chard, stems removed, leaves cut crosswise into 1/4-inch strips
• 3 large garlic cloves, thinly sliced crosswise
• 1 tablespoon finely grated lemon zest
• 1 teaspoon coarse salt
• Freshly ground pepper
• 2 tablespoons fresh lemon juice
• 1/2 onion, cut into 1/4-inch dice
• 5 tablespoons unsalted butter
• 1 1/2 teaspoons coarse salt
• 1/2 teaspoon red-pepper flakes
• 1/3 cup all-purpose flour
• 4 1/2 cups whole milk
• Fresh Lasagna Noodles, (cut into 4-inch squares and cooked, or store-bought dried noodles, cooked and cut to size)
• 8 ounces fontina cheese, grated (1 cup)

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