Pumpkin and Chard Lasagna Recipe
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.
- 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.