After making another version of this dish for the previous 52 contest, I had lots of leftovers from experimenting with it, supplemented by a large batch of cooked navy beans. So I made the lasagna again, this time adding the beans. For vegetarians and meat-eaters alike, this version is more substantive. (The chard filling is adapted, with many changes, from Boston's own Ana Sortun, whose eponymous restaurant, Oleana, is an inspiration for all who dine there. The rest of the dish came together when I was thinking fondly of Steve Johnson's restaurant, Rendezvous, where I was introduced to many new things, Comte among them. I love its nuttiness, which invites the walnuts and white beans.) The chard can be prepared several days in advance and ditto the cheeses, beans and bread crumbs, which will give you a pretty quick assembly time.

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