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BÉCHAMEL
½ cup (1 stick) unsalted butter
½ cup all-purpose flour
4 cups whole milk
1 tablespoon kosher salt
2 teaspoons freshly ground black pepper
1 teaspoon ground nutmeg
LASAGNA
1 (32-ounce) container whole-milk ricotta cheese
2 cups freshly grated Parmesan cheese, plus more for serving
2 tablespoons extra-virgin olive oil
1 pound Brussels sprouts, trimmed, halved, and thinly sliced
2 large leeks, halved, cleaned, and thinly sliced
1 bunch chard, stems removed and sliced into ribbons
4 garlic cloves, minced
Kosher salt and freshly ground black pepper
Red pepper flakes
2 (9-ounce) boxes no-boil lasagna noodle
INSTRUCTIONS
Preheat the oven to 425°F. Coat a9 × 13-inch baking dish with nonstick spray
MAKETHE BÉCHAMEL: In a large saucepan, melt the butter over medium heat. Whisk in the flour and cook, stirring, until golden and fragrant, about 4 minutes. Whisking the milk, about 1 cup at a time, being sure each addition is fully incorporated before adding the next. Add the salt, black pepper, and nutmeg, then cook, whisking often, until the béchamel thickens, about 10 minutes. Remove from the heat.
MAKE THE LASAGNA: In a medium bowl, stir together the ricotta and Parmesan.
In a large skillet, heat the olive oil over medium heat. When the oil is shimmering, add the Brussels sprouts, leeks, chard, and garlic and season with salt, black pepper, and pepper flakes. Cook, stirring occasionally, until the vegetables are vibrant and beginning to wilt, about 6 minutes.
Scoop a ladleful of béchamel into the bottom of the prepared baking dish. Build four layers of lasagna: Cover the béchamel with lasagna noodles, breaking them to fit as needed into an even layer. Ladle some béchamel on top. Scoop about one-third of the vegetables over the béchamel. Spoon a few dollops of the ricotta mixture on top of that. Repeat all these layers two more times, using up the vegetables and ricotta, but saving some béchamel. Add one final layer of noodles and gently press everything down. Pour ½ cup water over the lasagna, letting it seep into the pan. Spread the last of the béchamel over the noodles.
Cover the baking dish with foil and set on a rimmed sheet pan. Bake for 30 minutes. Remove the foil and bake for another 15 minutes, until the top is nicely browned and the inside is bubbling. Let the lasagna rest for 10 minutes. Dust the top with a little more Parmesan just before serving.
