Preheat oven to 400 degrees.

Cook lasagna noodles according to package directions. Drain and remove to a rimmed sheet pan coated with olive oil. Lay the noodles in layers on the sheet pan. Coat each layer with olive oil so they don't stick together. Set aside.

Add 1 TBS of olive oil and 1 TBS butter to a large pan. Heat over medium heat. Add Italian sausage and cook until done. Keep breaking up the sausage until you have crumbles. Remove to a paper towel.

In the same pan, add the chopped onions and cook until translucent, about 4 minutes. Add the Swiss chard and cook until wilting, about 3-4 minutes. Add the garlic and cook an additional minute. Add the lemon peel, 1/2 tsp salt and pepper. Cook another minute or two. Take the Swiss chard off the heat and add the lemon juice.

Make the beshamel sauce: Add 5 TBS butter to a large saucepan over medium heat. When the butter is melted add the flour. Stir until incorporated and cook for 1 minute continuing to stir. Add the milk a little at a time and whisk. Add 1/2 tsp salt and cayenne pepper. Let it thicken and gently bubbly until thickened, about 10 minutes. Remove from heat.

To assemble individual lasagna: Put 8 baking dishes that are approximately 7 1/2 x 1/2 on a 2 rimmed baking sheets. Spray with cooking spray. Spread 3 TBS beshamel sauce in the bottom of each dish. Cut a lasagna noodle in half and top the sauce with each half side by side. Spread 3 TBS of the Swiss chard mixture over the noodles and top that with half of the sausage, dividing it evenly.

Repeat the layer. Add the final layer of noodles to the lasagna and spread the rest of the beshamel sauce over the noodles. Finish by sprinkling the dishes with the mozzarella cheese.

Bake for 30-35 minutes until the lasagna is golden brown and bubbling. Let the dishes rest for 5 minutes and serve!