Swiss Chard Lasagna With Ricotta And Mushroom

Name: Swiss Chard Lasagna With Ricotta And Mushroom
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 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.

Servings: persons

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.

1
Bring milk and bay leaf to simmer in medium saucepan; remove from heat. Melt butter in heavy large saucepan over medium-low heat. Add flour and whisk to blend. Cook 2 minutes, whisking almost constantly (do not let roux brown). Gradually whisk milk with bay leaf into roux. Add 1/2 teaspoon coarse salt, nutmeg, and cloves and bring to simmer. Cook until sauce thickens enough to coat spoon, whisking often, about 3 minutes. Remove bay leaf. DO AHEAD:
2
Blanch chard in large pot of boiling salted water 1 minute. Drain, pressing out all water, then chop coarsely. Heat 2 tablespoons oil in heavy medium skillet over medium-high heat. Add onion, half of garlic, and crushed red pepper. Saute until onion is tender, 3 to 4 minutes. Mix in chard and season to taste with coarse salt and freshly ground black pepper.
3
Heat remaining 2 tablespoons oil in heavy large nonstick skillet over medium- high heat. Add mushrooms and remaining garlic. Saute until mushrooms are brown and tender, 7 to 8 minutes. Mix in nutmeg and season with coarse salt and pepper.
4
Cook noodles in medium pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain; arrange noodles in single layer on sheet of plastic wrap.
5
Brush 13 x 9 x 2-inch glass baking dish with oil to coat. Spread 3 tablespoons bechamel sauce thinly over bottom of dish. Arrange 3 noodles in dish to cover bottom (2 side by side lengthwise, then 1 crosswise). Spread half of chard mixture over pasta, then half of mushrooms. Drop half of ricotta over in dollops and spread in even layer. Sprinkle with half of Fontina, then 4 tablespoons Parmesan; spread 3/4 cup bechamel over. Repeat layering with 3 noodles, remaining chard, mushrooms, ricotta, Fontina, Parmesan, and 3/4 cup bechamel. Cover with 3 noodles and remaining bechamel. DO AHEAD:
6
Preheat oven to 400u00b0F. Bake lasagna covered 30 minutes. Uncover and bake until heated through and top is golden brown, 20 to 30 minutes longer. Let stand 15 minutes before serving.

1788

kcal

Calories

Fat

226

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 2 1/2 cups whole milk, 1 Turkish bay leaf, 6 tablespoons (3/4 stick) unsalted butter, 1/4 cup all purpose flour, and more.

Yes, Swiss Chard Lasagna With Ricotta And Mushroom falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Swiss Chard Lasagna With Ricotta And Mushroom

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions