Ingredients
- Béchamel sauce:
2 1/2 cups skim milk or unsweetened soy milk
1 bay leaf
2 tablespoons unsalted butter*
2 tablespoons canola oil
1/4 cup all purpose flour*
1/2 teaspoon coarse kosher salt
1/2 teaspoon (scant) ground nutmeg
Pinch of ground cloves
Swiss chard and mushroom layer:
1 pound Swiss chard, center rib and stem cut from each leaf
2 tsp 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 (or 1 lb chopped portabellos)
1/4 teaspoon ground nutmeg
Lasagna:
9 7 x 3-inch lasagna noodles, whole wheat
1 15-ounce container fat free ricotta cheese, divided
2 ounces Italian Fontina Cheese, coarsely grated (about 1 1/2 cups packed), divided*
4 tablespoons finely grated Parmesan cheese, divided*
Description
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