Makes 8 servings
active time: 1 hour
total time: 2 hours (includes baking time)
Ingredients
- 2 1/2 cups whole milk
- 1 bay leaf
- 6 tablespoons butter
- 1/4 cup all purpose flour
- 1/2 teaspoon kosher salt
- 1/2 teaspoon 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
- kosher salt
- 1 pound chestnut or crimini mushrooms, sliced
- 1/4 teaspoon ground nutmeg
Lasagna:
- 9 7 x 3-inch lasagna noodles
- Extra-virgin olive oil
- 1 15-ounce whole-milk ricotta cheese, divided
- 6 ounces 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.
Preparation
For béchamel sauce:
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: Béchamel sauce can be made 1 day ahead. Press plastic wrap directly onto surface and chill. Remove plastic and rewarm sauce before using, whisking to smooth.
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: Béchamel sauce can be made 1 day ahead. Press plastic wrap directly onto surface and chill. Remove plastic and rewarm sauce before using, whisking to smooth.
For swiss chard and mushroom layers:
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. Sauté until onion is tender, 3 to 4 minutes. Mix in chard and season to taste with coarse salt and freshly ground black pepper.
Heat remaining 2 tablespoons oil in heavy large nonstick
skillet over medium- high heat. Add mushrooms and remaining garlic.
Sauté until mushrooms are brown and tender, 7 to 8 minutes. Mix in
nutmeg and season with coarse salt and pepper.
For lasagna:
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.
Brush 13 x 9 x 2-inch glass baking dish with oil to
coat. Spread 3 tablespoons béchamel 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 béchamel
over. Repeat layering with 3 noodles, remaining chard, mushrooms,
ricotta, Fontina, Parmesan, and 3/4 cup béchamel. Cover with 3 noodles
and remaining béchamel. DO AHEAD: Can be made 2 hours ahead. Cover with foil. Let stand at room temperature.
Preheat oven to 400°F. 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.
