Preheat the oven to 350 degrees F (180 degrees C).
In a large skillet, heat the Olive Oil (1 tablespoon). Brown the Ground Lamb (0.5 pound) over high heat, breaking it into small pieces with your spatula, about seven minutes. Season the meat lightly with Sea Salt (to taste) and transfer to a bowl.
Add the Fennel Bulb (1), Shallot (1), along with Olive Oil (1 tablespoon). Sauté the vegetables until soft, about five minutes. Stir in the Chard (1 bunch) and season with Sea Salt (to taste).
Spread half a cup of Marinara Sauce (16 ounce) in the bottom of a 9 x 13 casserole dish. Arrange your first layer of Gluten-Free Lasagna Sheets (9 ounce) on top, making sure they overlap slightly. Slather the noodles with a quarter cup of Greek Yogurt (3/4 cup).
Top with half the lamb and chard mixture, followed by a half cup of marinara sauce. Repeat the layers.
Finish the lasagna with a final layer of lasagna sheets, yogurt, and marinara sauce, swirling it with your spoon so they mix slightly.
Bake in the oven for thirty minutes, or until the noodles are tender and the top of the lasagna is beginning to brown. Allow the lasagna to rest for five minutes before cutting it into slabs. Serve and Enjoy!