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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.
8 servings
PREP TIME: 1 hour
TOTAL TIME: 2 hours (includes baking)
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
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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1st Keep
 Patrice_Sartor
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