Swiss Chard Lasagna with Ricotta and Mushroom

Béchamel Sauce

• 2 1/2 cups whole milk
• 1 Turkish bay leaf
• 6 tablespoons unsalted butter
• 1/4 cup all-purpose flour
• 1/2 teaspoon coarse kosher salt
• 1/2 teaspoon ground nutmeg
• Pinch ground cloves

Swiss Chard and Mushroom Layers

• 1 pound Swiss chard, center rib and stem removed
• 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

Lasagna

• 9 7 x 3-inch lasagna noodles
• Extra-virgin olive oil
• 1 15-ounce container whole-milk ricotta cheese, divided
• 6 ounces Italian Fontina cheese, coarsely grated, divided
• 8 tablespoons finely grated Parmesan cheese, divided

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1. For béchamel sauce:

   • Bring milk and bay leaf to simmer in a medium saucepan; remove from heat.
   • Melt butter in a large saucepan over medium-low heat. Add flour and whisk to blend. Cook 2 minutes, whisking constantly.
   • Gradually whisk milk with bay leaf into roux. Add salt, nutmeg, and cloves. Simmer until sauce thickens, 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.

2. For Swiss chard and mushroom layers:

   • Blanch chard in boiling salted water for 1 minute. Drain and chop coarsely.
   • Heat 2 tablespoons oil in a skillet over medium-high heat. Add onion, half of the garlic, and red pepper. Sauté until onion is tender.
   • Mix in chard and season with salt and pepper.
   • Heat remaining oil in another skillet. Add mushrooms and remaining garlic. Sauté until mushrooms are brown. Mix in nutmeg and season.

3. For lasagna:

   • Cook noodles in boiling salted water until just tender. Drain and arrange in a single layer.
   • Brush a baking dish with oil. Spread 3 tablespoons béchamel over the bottom.
   • Layer 3 noodles, half of the chard, mushrooms, ricotta, Fontina, Parmesan, and 3/4 cup béchamel. Repeat layers.
   • Cover with remaining noodles and béchamel.
   • DO AHEAD: Can be made 2 hours ahead. Cover with foil. Let stand at room temperature.
   • Preheat oven to 400°F. Bake covered for 30 minutes. Uncover and bake until golden brown, 20-30 minutes longer. Let stand 15 minutes before serving.

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.