Monday, October 20, 2014 / ... comments / entertaining , Fall , Halloween , make-ahead , Pumpkin , Thanksgiving , Vegetables , Vegetarian
Pumpkin and Chard Lasagna Recipe
This savory pumpkin and chard lasagna is a great make-ahead fall dinner. Seasoned with sage and nutmeg, this recipe is a fall must. I've included vegan and gluten-free options at the end of the recipe.
Last night we celebrated Yummy Hubby's birthday with an al fresco dinner party. I am excited to share all the party details soon, but wanted to post one of the recipes now. Many of our friends asked for it last night.
The original recipe called for canned pumpkin, which makes for a super easy dinner. Since this was a special dinner party, I decided to roast pumpkin with a drizzle of olive oil and honey. I wanted the pumpkin layer to be a little chunkier than canned pumpkin puree. Next time I probably go the canned route to save some time, as this was quite labor intensive.
I used three beautiful bunches of rainbow chard from the farmers market. It seems like a lot when you add it to the pot, but it really cooks down. You can use rainbow or Swiss chard.
The creamy pumpkin mixture is layered with the chard. and topped with a sprinkle of Parmesan. I made my lasagna the night before the party and refrigerated it, unbaked. I let it come to room temperature before the party and then baked it.
The first thing our guests said when they came in was, "Ooooooh, your house smells incredible!" This dish was the reason, I think. Pumpkin lasagna is a fantastic any-day meal, but would perfect for a vegetarian Thanksgiving too.
- 2 tablespoons olive oil
- 2 yellow onions, chopped
- 2 pounds (about 2 bunches) Swiss or rainbow chard, stems removed, washed, and chopped
- 1 teaspoon black pepper
- 1 teaspoon dried sage
- 1/2 teaspoon grated nutmeg
- 3 cups canned pumpkin puree (or roasted and mashed pumpkin)
- 1 1/2 cups heavy cream
- 1 1/2 cups grated Parmesan
- 1/2 cup milk
- 9 no-boil lasagna noodles
- 1 tablespoon butter
- fresh sage for garnish (optional)
FOR THE FULL RECIPE, VISIT FOOD & WINE
*Vegan Option: replace cream and milk with coconut cream and coconut milk. Omit the cheese and butter.
*Gluten Free Option: use gluten free noodles.