Ingredients
2tbspolive oil
2onions
2lbSwiss chard
2¼tspsalt
1tspfresh-ground black pepper
1tspdried Sage
½tspnutmeg,grated
3cupscanned pumpkin puree,(one 28-ozcan)
1½cupheavy cream
1½cupParmesan,grated
½cupmilk
6ozno-boil lasagne noodles
1tbspbutter
Preparation
In a large nonstick frying pan, heat the oil over moderately low heat. Add the onions and cook for about 5 minutes, stirring occasionally, until translucent.
Increase the heat to moderately high and add the chard, 1 teaspoon salt, ½ teaspoon pepper, ½ teaspoon sage, and ¼ teaspoon nutmeg.
Cook for 5 to 10 minutes, stirring until the chard is wilted and no liquid remains in the pan.
Heat the oven to 400 degrees F.
In a medium bowl, mix together 2 cups of the pumpkin, ¾ cup cream, ½ cup Parmesan, and the remaining 1¼ teaspoons salt, ½ teaspoon pepper, ½ teaspoon sage, and ¼ teaspoon nutmeg.
Pour the milk into an 8×12-inch baking dish.
Top the milk with ⅓ of the noodles, then spread half the pumpkin mixture over the noodles.
Layer half the Swiss chard over the pumpkin and top with a second layer of noodles.
Repeat with another layer of pumpkin, Swiss chard, and noodles.
Combine the remaining 1 cup of pumpkin and ¾ cup of cream.
Spread the mixture evenly over the top of the lasagne, sprinkle with the remaining 1 cup of Parmesan, and dot with the butter.
Cover with aluminum foil and bake for 20 minutes. Uncover and bake for about 15 minutes more until golden.
