Pumpkin Lasagne Recipe

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.