Pumpkin and Chard Lasagna Recipe
How to Make Pumpkin Lasagna
Roast the Pumpkin or opt for Canned
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.
Saute the Greens
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.
Layer the Pumpkin Lasagna
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.
Bake and Enjoy!
- 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
Nutrition Information:Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 344 Total Fat: 22g Saturated Fat: 12g Trans Fat: 1g Unsaturated Fat: 8g Cholesterol: 57mg Sodium: 332mg Carbohydrates: 28g Fiber: 4g Sugar: 5g Protein: 10g