• Cut the leaves away from the center stems of the chard leaves. Thinly slice the stems and set both aside. (You should have about 1 cup of the sliced stems.)

For the vegetable filling

• Coat the bottom of a large sauté pan with olive oil and place it over medium heat. Add the onion and garlic and cook, stirring often, until everything is beginning to brown, about 10 minutes. Than add the sliced chard stems and let them sauté for a couple of minutes, until they're a bit soft.
• Turn the heat up a bit and add the mushrooms and cook until they are nicely browned, about 10 minutes. If you think you will overcrowd your pan, add half, and then the second half a few minutes later. Then add the potatoes and cook just until tender, about 7 minutes or so.
  
• Cook all of this until everything is well combined and tender, and the bottom of the pan is becoming brown.
• Sprinkle the cinnamon and cayenne over the vegetables and add the wine. Use a flat-bottomed deglazing spatula to scrape the bottom of the pan. Cook until most of the wine has been cooked off. Then add the tomatoes. Turn the heat to low and let this simmer for about 15 minutes. (It will reduce a bit and become thicker.)
• Add the brown sugar and season generously to taste with salt and pepper.

For the cheese mixture

• While the vegetable mixture is simmering, in a large mixing bowl, combine the Ricotta, egg, basil, lemon zest, lemon juice, salt and pepper. Mix until all of the ingredients are well blended.
• Adjust a rack to the center of the oven and preheat it to 350°F.

Assembly

• Add a thin layer of the vegetable mixture to a 9 X 13 X  3-inch, rectangular baking pan. Now place 2 of the chard leaves on top. You can tear them a bit, and use bits form the other leaves if necessary, to cover the surface. Cover the leaves with about half of the remaining vegetables, followed by layer of about a third of the cheese mixture. Sprinkle with a third of the Mozzarella. (Each layer should cover the one below it completely.)
• Repeat the above, and then add a final layer of the chard leaves and the remaining third of the cheese mixture and Mozzarella.
• Bake in the preheated 350°F oven until the lasagna is sizzling and golden brown on top, about 30 minutes. If it's done cooking, but the top hasn't browned, you can place the pan under the broiler for about 30 seconds or so. (Watch it carefully if you do this -- don't let it go too long!)
• Let the lasagna sit for about an hour before serving.