Swiss Chard Lasagna with Ricotta and Mushroom

Ingredients

• 9 7 x 3-inch lasagna noodles
• ¼ teaspoon ground nutmeg
• 1 pound crimini mushrooms
• Coarse kosher salt
• ¼ teaspoon dried red pepper flakes
• 4 large garlic cloves
• Pinch of ground cloves
• + 14 more ingredients
• • 1 ¹/₃ cups onion
  • 4 tablespoons extra-virgin olive oil
  • 8 tablespoons finely grated parmesan cheese
  • 6 ounces Italian Fontina Cheese, coarsely grated
  • 1 15-ounce container whole-milk ricotta cheese (preferably organic)
  • Extra-virgin olive oil
  • 1 pound Swiss chard
  • ½ teaspoon (scant) ground nutmeg
  • ½ teaspoon coarse kosher salt
  • ¼ cup all-purpose flour
  • 6 tablespoons unsalted butter
  • 1 Turkish bay leaf
  • 2 ½ cups whole milk
  • 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.

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...

View full recipe at Epicurious