Name: Swiss Chard Lasagna with Ricotta and Mushroom
Cook time: 1 hour
Total time: 2 hours (includes baking time)
Yield: Makes 8 servings
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.

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Swiss Chard Lasagna with Ricotta and MushroomGentl & Hyers

Slightly bitter Swiss chard (which is a variety of beet) was reportedly named for the Swiss botanist who identified the green. In this dish, chard's earthy flavor balances out the rich, creamy béchamel sauce.

Recipe notes

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