RECIPE: Swiss Chard Lasagna with Ricotta and Mushroom

From Bon Appétit, January 2011

Serves 8

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

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 (preferably organic), divided

6 ounces Italian Fontina Cheese, coarsely grated (about 1 1/2 cups packed), divided

8 tablespoons finely grated Parmesan cheese, divided

Procedure
For béchamel sauce:

1. Bring milk and bay leaf to simmer in medium saucepan; remove from heat.

2. 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).

3. Gradually whisk milk with bay leaf into roux. Add 1/2 teaspoon coarse salt, nutmeg, and cloves and bring to simmer.

4. 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:


1. Blanch chard in large pot of boiling salted water 1 minute. Drain, pressing out all water, then chop coarsely.

2. 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.

3. 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: 


1. 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.

2. 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.

3. 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.

4. 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.