Ingredients
béchamel sauce
- 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
swiss chard and mushroom layers
- 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
- Freshly ground pepper
- 1 pound crimini mushrooms, sliced
- 1/4 teaspoon ground nutmeg
lasagna
- 9 7x3-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 11/2 cups packed), divided
- 8 tablespoons finely grated Parmesan cheese, divided
Description
Swiss Chard's Earthy Flavor Balances Out The Rich, Creamy Béchamel Sauce.
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