Recipe

Pull leaves off chard stems.

In large pot of boiling salted water, blanch stems until tender, about 6 minutes. Drain and chop; set aside.

With water clinging to leaves, place in large pot with salt. Cover and cook over high heat, stirring once, until wilted, 4 to 5 minutes, drain and chop; set aside.

In large pot of boiling salted water, cook noodles until al dente according to package instructions. Drain and rinse under cold water; drain again.

Walnut Sauce: In saucepan, heat oil over medium heat; cook onions and garlic, stirring, until softened, 4 to 5 minutes. Add bay leaf and walnuts; cook for 2 minutes.

Add wine; cook until reduced by half, about 1-1/2 minutes. Stir in peppers, tomato purée and salt; simmer, covered, for 20 minutes. Remove bay leaf.

Lightened-up Béchamel: In saucepan, whisk together milk, flour, salt, pepper, nutmeg and cayenne; bring to boil over medium-high heat, whisking constantly. Reduce heat to medium-low; simmer, stirring often, for 5 minutes.Remove from heat; stir in cheese. Stir in chard stems.

Line bottom of greased 13- x 9-inch/3 L baking dish with 3 noodles; top with half of the walnut sauce, then half of the chard leaves. Add another layer of noodles, followed by half of the béchamel mixture. Repeat layers; top with cheese. Cover with greased foil. Bake in 350F/180C oven for 30 minutes. Uncover; bake until bubbling and top is golden, about 40 minutes. Let stand for 5 minutes before serving.

Makes 8 to 10 servings.