SWISS CHARD LASAGNA
Sourced from Vikki Proctor makes 8 servings
2lbs Swiss chard, stems removed
3 T butter
1 small onion, finely chopped
2 T. Flour
2 cups milk
1 bay leaf
Salt, freshly ground pepper
1 lb shitake mushrooms, destemmed, sliced
2 medium shallots, minced
2 cups ricotta
2 cups grated mozzarella
2 large garlic cloves, minced
1 large egg yolk
1/2 cup grated parmesan
Steam Swiss chard about 4 minutes and dry on towels. Roll in towels to keep from drying.
Melt 1 T butter in saucepan. Add onion, cook until softened. Stir in flour increasing heat to high. Whisk in the milk whisking until smooth, about 4 minutes. Add bay leaf and simmer for 10 minutes. Pass sauce through a coarse strainer. Season with salt and pepper. Put plastic wrap on surface of sauce.
In large skillet, melt butter and sauté mushrooms.
In a medium bowl, mix the ricotta , mozzarella, garlic and season with salt and pepper. Stir in egg yolk.
Preheat oven to 375. Spread 1/4 cup of sauce on bottom of 9X13 baking dish. Divide Swiss chard into 4 portions. Arrange 1/4 leaves on sauce and then 1/2 of ricotta. . Continue layering: 1/4 chard., all mushrooms, , 3/4 cups of sauce. 3 T Parmesan, 1/4 of chard. Then remaining ricotta, 2 more T Parmesan, then remaining sauce and 3 T Parmesan.Bake for 35-40 min. Let rest 10-15 minutes.