Pumpkin Lasagna with Ricotta and Swiss Chard

Name: Pumpkin Lasagna with Ricotta and Swiss Chard
Ingredients: 1 pound lasagna noodles; 2 tablespoons extra-virgin olive oil, plus more for tossing; 1 onion, finely chopped; 2 pounds Swiss chard, stems discarded and leaves chopped; 2 garlic cloves, minced; Kosher salt and freshly ground pepper; Three 15-ounce cans pumpkin puree; 1/4 cup heavy cream; Pinch of freshly grated nutmeg; Pinch of cayenne pepper; 4 cups fresh ricotta (32 ounces); 2 large eggs, beaten; 2 cups freshly grated Parmigiano-Reggiano cheese (about 6 ounces); 2 cups shredded imported Fontina cheese (about 8 ounces)