White Lasagna with Swiss Chard Leeks and Gruyère

Ingredients

• For the béchamel
• 6 tablespoons butter
• 1/2 cup flour
• 5 cups milk
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon cayenne pepper
• 1 1/2 teaspoons salt
• 2 cups shredded Gruyère cheese
• 1/2 cup shredded Parmigiano Reggiano
• For the vegetables and assembly
• 1 tablespoon butter, for greasing pan
• 2 tablespoons olive oil
• 3 large leeks, tough green parts removed, washed and finely chopped
• 3 cloves of garlic, minced
• 2 teaspoons red pepper flakes, or more or less to taste
• 2 bunches Swiss chard, torn, inner ribs discarded
• 2 boxes no-boil lasagna sheets or 1 pound chunky pasta
• 1 pinch salt and pepper, plus more to taste
• 6 ounces fresh mozzarella, torn (optional)
• 1/4 cup fresh basil (optional)
• 1/2 cup shredded Gruyère
• 1/4 cup shredded Parmigiano Reggiano

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