1 med. bunch Swiss chard
2 tbsp. butter
1 tbsp. olive virgin oil
1 med. onion, chopped
1 lg. clove garlic, minced
2 tbsp. lemon juice
1 (16 oz.) can Roma tomatoes, chopped, partially drained
1/2 lb. spinach or regular fettuccine, (or other shape pasta)
1/2 lb. Farmer's cheese
1/4 c. shredded Romano cheese
3/4 c. blue cheese

Preheat oven to 350 degrees. Chop chard including 1-2 inch of white ribs. Steam until just wilted, toss with 2 tablespoons lemon juice and two of olive oil. Melt butter in saute pan, cook onion until soft. Add garlic and tomatoes, set aside, keep warm. Cook pasta al dente, drain, refresh with cold water, drain.

In 2-quart buttered casserole, layer 1/2 pasta, 1/2 tomato sauce, 1/2 cheeses. Repeat, ending with Romano cheese on top. Bake 35-40 minutes. Rest 5 minutes before serving.