Swiss Chard Lasagna with Ricotta and Mushroom

Swiss Chard Lasagna with Ricotta and Mushroom
Photo by Gentl & Hyers

Ingredients

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

Comments


Best Wine Deals

See More Deals »






Snooth Media Network