• Heat oven to 400°. Coat a 13 x 9 x 2-inch baking dish with nonstick cooking spray.

  • In a large nonstick skillet, heat olive oil over medium-high heat. Add garlic, Swiss chard, mushrooms, 1/4 tsp of the salt and the black pepper. Cook 7 minutes, stirring occasionally. Spoon off any excess liquid.

  • Meanwhile, in a medium saucepan, melt butter over medium heat; stir in flour and cook 1 minute. Gradually whisk in milk. Bring to a simmer; cook, stirring frequently, 3 minutes or until thickened. Add remaining 1/4 tsp salt, the nutmeg and cayenne.

  • Cook lasagna noodles following package directions, about 10 minutes. Drain. Combine ricotta, Fontina and egg.

  • Spread 1/4 cup of white sauce in baking dish. Layer as follows: 3 noodles, ricotta mixture, 3 noodles, 1 cup of the sauce, chard mixture, 1/2 cup of the mozzarella, 3 noodles, remaining 11/2 cups mozzarella and 3 noodles. Spread remaining 3/4 cup sauce over noodles and sprinkle Grana Padano over top.

  • Cover and bake at 400° for 30 minutes. Uncover and bake an additional 20 minutes. Cool 20 minutes before serving.

Nutrition Facts

458 calories; 20 g total fat; 87 mg cholesterol; 790 mg sodium. 43 g carbohydrates; 29 g protein;