Place a cast-iron skillet over stove and heat olive oil on medium-low. Add garlic and cook for one minute. Add the oregano and parsley and cook for 30 seconds more. Add the Swiss chard and salt. Cook until the chard softens. Remove from skillet and set aside.

Béchamel sauce: Melt the unsalted butter in the skillet over medium-low heat. Add garlic and cook until softened and fragrant. Add the flour and continue to cook for about 2 minutes, whisking constantly.

Slowly pour in the milk and whisking constantly. Cook until it starts to simmer. Reduce the heat to low and continue to cook, stirring frequently, until the sauce is thickened. Add salt, pepper, cayenne, and nutmeg. Mix well. Pour the sauce into a measuring cup, but do not scrape out the pan.

Lasagna: Add olive oil to the pan and whisk, combining the sauce on the bottom.

Add warm water into a baking dish. Place lasagna noodle in warm water for a few seconds. Lay the noodles in the skillet. Once you have a single layer at the bottom of the pan, top with ⅓ of the béchamel sauce, ⅓ frozen peas, ⅓ sautéed Swiss chard, ⅓ mozzarella, and ⅓ Parmesan. Repeat to make 2 more layers.

Cover the skillet and seal tightly.

Cook the lasagna over medium-low heat for 30–45 minutes or until a toothpick can easily slide through the noodles.

Serve topped with basil.