Lasagna can be served all year round but if you want to make the dish a little more memorable with a twist then you should try this recipe. Pumpkin lasagna recipe is the corky dish that can take the classic and always delicious dish of lasagna and bring a whole new dimension of flavor. I have served this dish many times during fall season and the feedback has always been positive ones. Hope you enjoy cooking, serving, and eating this dish as much as I have.
Ingredients
2 tablespoons of olive oil
2 chopped onion
2 lbs. of Swiss chard
2 ¼ teaspoons of salt
1 teaspoon of freshly grounded black pepper
1 teaspoon dried sage
½ teaspoon of grated nutmeg
3 (28-ounce) cans of pumpkin puree
1 ½ cups of heavy cream
1 ½ cups of grated parmesan
½ cup of milk
9 lasagna noodle (non-boiled)
1 tablespoon of butter
Instructions
1) In a large sauce pan; heat olive oil over moderately to low heat. Add onions and cook, while stirring consistently for about 5 min (or translucent). Increase heat to moderate and add the Swiss chard, only 1 teaspoon of salt, ½ teaspoon of pepper, ½ teaspoon of sage, and ¼ nutmegs. Cook and stir consistently for about 7-10 min. The Swiss chard should be wilted and no liquid should be left in the pan.
2) Set the oven to 400 F, let it preheat. In a mixing bowl, combine the pumpkin, cream, and remaining 1 ¼ teaspoons of salt, ½ teaspoon of pepper, ½ teaspoon sage, and ¼ teaspoon nutmeg.
3) In an 8×12 inch baking dish pour in the milk. Top milk with 1/3 of the noodles and spread ½ pumpkin mixtures over the noodles. Layer ½ the Swiss chard over the pumpkin and top with second layer of noodles. Repeat layering until baking dish is completely filled. On top layer spread over remaining 1 cup of pumpkin and ¾ cup of cream with a sprinkle of parmesan. Cover baking dish with aluminum foil and bake for 20 min. Uncover and bake for another 15 min or until golden brown.
