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Swiss Chard Lasagna with Ricotta and Mushrooms

See full recipe on: Bon Appetit



Ingredients

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
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
Freshly ground pepper
1 pound crimini mushrooms, sliced
1/4 teaspoon ground nutmeg
9 7x3-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 11/2 cups packed), divided
8 tablespoons finely grated parmesan cheese, divided

Nutrition 8 servings

Per Serving % Daily Value
Calories 746
Fat 52g 80%
Carbs 35g 11%
Protein 33g 67%
Fiber 1g 7%
Cholesterol 137mg 45%
Sodium 546mg 22%
     
Fat
Carbs
Protein

Preparation






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