Swiss Chard Lasagna with Ricotta and Mushroom

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


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

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


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