The Best Lasagna in the World - Swiss Chard

Yes, that's right.

And I made it.

I will start off by admitting that I have never made lasagna before. But I've eaten a lot of it, so I can say with confidence that this recipe was awesome... tasting.

What was NOT awesome was how many pots and pans it used up in the kitchen. Luckily, we have about a week's worth of leftovers.

I think this recipe is just a great base for any veggie you want to turn into a white lasagna. I

made the bechamel with skim milk and only 1/2 a stick of butter, I used no-fat ricotta, and I

only sprinkled stuff with parmesan -- still delicious. I think if there were a lot more fat in it one might lose track of the veggies. OH, two recommendations -- double the veggies and 1.5x the bechamel for the recipe, because I found that I wanted more of those in the end.

I've read a few reviews of folks saying you can pretty much use any vegetable. I used this week's Bright Light Swiss Chard, though the stems I cut off and am saving to cook like asparagus in something later this week. (Maybe thrown into a salad? Still got LOTS of lettuce to burn through.)

So find a day when guests are coming over, or a day when you just don't mind doing a few steps of prep work throughout the day. This was WORTH IT.

Ingredients:
Béchamel sauce: [**I would make 1.5x the amount as listed below**]
2 1/2 cups whole milk [**I used skim**]
1 Turkish bay leaf
6 tablespoons (3/4 stick) unsalted butter [**I used 1/2 stick**]
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 [**I would double this**]
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 [**I would double this**]
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

Preparation:
For béchamel sauce:
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 salt, nutmeg, and cloves and bring to simmer. 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:
Blanch chard in large pot of boiling salted water 1 minute. Drain, pressing out all water, then chop coarsely. 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.
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:
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.
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. 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.
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.