Shepherd's Lasagna

Preparation:

Preparation: In a large saucepan, cut the garlic thinly and let it flavor in plenty of oil with a dozen sage leaves. As soon as it is golden brown, pour in the well washed and cut into strips chard. Stir, lower the heat and simmer the beets with the wine until it has completely evaporated. Turn off the heat, let it cool down and mix the vegetables with the ricotta diluted with half the milk. Boil the lasagne al dente in salted water with a little oil, drain, spread them over a very clean and odorless cloth and operate in the usual way, that is, alternating layers of pasta with layers of sauce in a pyrophile and sprinkling each of the latter with cheese. Finish with a layer of chard and ricotta and grate the pecorino here instead of the Parmesan. Sprinkle with rosemary needles and a few more sage leaves. Pour over the rest of the milk mixed with a couple of tablespoons of oil and put the lasagne in the preheated oven at 200 degrees for about a quarter of an hour.