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Swiss Chard Lasagna with Ricotta and Mushroom


Swiss Chard Lasagna with Ricotta and Mushroom Recipe

Ingredients:
  • 2 1/2 cups whole milk
  • 1 Turkish bay leaf
  • 6 tablespoons (3/4 stick) unsalted butter
  • 1/4 cup all purpose flour
  • 1/2 teaspoon coarse kosher salt
  • 1/2 teaspoon (scant) ground nutmeg
  • Pinch of ground cloves
  • 1 pound Swiss chard, center rib and stem cut from each leaf
  • 4 tablespoons extra-virgin olive oil, divided
  • 1 1/3 cups chopped onion
  • 4 large garlic cloves, chopped, divided
  • 1/4 teaspoon dried crushed red pepper
  • Coarse kosher salt
  • 1 pound crimini mushrooms, sliced
  • 1/4 teaspoon ground nutmeg
  • 9 7 x 3-inch lasagna noodles
  • Extra-virgin olive oil
  • 1 15-ounce container whole-milk ricotta cheese (preferably organic), divided
  • 6 ounces Italian Fontina Cheese, coarsely grated (about 1 1/2 cups packed), divided
  • 8 tablespoons finely grated Parmesan cheese, divided
  • Test-kitchen tip: To test for doneness, insert the blade of a small knife deep into the center of the lasagna for 30 seconds. remove the knife and feel the blade. If it's hot, so is the lasagna.
Directions:
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