Swiss Chard Lasagna with Ricotta and Mushroom

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
• 1 pound crimini mushrooms, sliced
• 1/4 teaspoon ground nutmeg
• 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
• Test-kitchen tip: To test for doneness, insert the blade of a small knife deep into the center of the lasagna for 30 seconds. remove the knife and feel the blade. If it's hot, so is the lasagna.

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