Name: Swiss Chard Lasagna with Ricotta and Mushrooms
Cook time: 2 hours
Yield: 8 Servings
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

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