Vegetarian

Swiss Chard Lasagna with Ricotta and Mushrooms is for Dinner.

Swiss Chard Lasagna with Ricotta and Mushrooms takes several minutes to prepare.

Swiss Chard Lasagna with Ricotta and Mushrooms takes several minutes to cook.

Swiss Chard Lasagna with Ricotta and Mushrooms makes 8 servings.

The ingredients for Swiss Chard Lasagna with Ricotta and Mushrooms are:

B?chamel sauce:
2 1/2 cups skim milk or unsweetened soy milk
1 bay leaf
2 tablespoons unsalted butter*
2 tablespoons canola oil
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 layer:
1 pound Swiss chard, center rib and stem cut from each leaf
2 tsp 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 (or 1 lb chopped portabellos)
1/4 teaspoon ground nutmeg

Lasagna:
9 7 x 3-inch lasagna noodles, whole wheat
1 15-ounce container fat free ricotta cheese, divided
2 ounces Italian Fontina Cheese, coarsely grated (about 1 1/2 cups packed), divided*
4 tablespoons finely grated Parmesan cheese, divided*

Here is how you make Swiss Chard Lasagna with Ricotta and Mushrooms:

For b?chamel sauce:Bring milk and bay leaf to simmer in medium saucepan; remove from heat. Melt butter with oil 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: B?chamel 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 1 tsp oil in heavy medium skillet over medium-high heat. Add onion, half of garlic, and crushed red pepper. Saut? until onion is tender, 3 to 4 minutes. Mix in chard and season to taste with coarse salt and freshly ground black pepper. Add remaining 1 tsp oil and mushrooms and remaining garlic to skillet. Saut? until mushrooms are brown and tender, 7 to 8 minutes. Mix in nutmeg and season with coarse salt and pepper. NOTE - it is ok if there is some liquid still in the pan with the vegetables - it will help the lasagna noodles to cook once it is layered.To assemble lasagna: Spray 13 x 9 x 2-inch glass baking dish with spray olive oil to coat. Spread 3 tablespoons b?chamel sauce thinly over bottom of dish. Arrange 3 noodles (uncooked) in dish to cover bottom (2 side by side lengthwise, then 1 crosswise). Spread half of chard & mushroom mixture over pasta. Drop half of ricotta over in dollops and spread in even layer. Sprinkle with half of Fontina, then 2 tablespoons Parmesan; spread 3/4 cup b?chamel over. Repeat layering with 3 noodles, remaining chard & mushrooms, ricotta, Fontina, Parmesan, and 3/4 cup b?chamel. Cover with 3 noodles and remaining b?chamel. 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. Serving Size:?Makes 8 servings

The nutritional information for Swiss Chard Lasagna with Ricotta and Mushrooms is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 280.2

• Total Fat: 11.3 g
• Cholesterol: 28.9 mg
• Sodium: 374.8 mg
• Total Carbs: 31.8 g
• Dietary Fiber: 3.8 g
• Protein: 15.7 g