
How To Make Pumpkin Lasagne
Baked with creamy, pumpkin puree and season chards, this pumpkin lasagne is finished with Parmesan and baked into a flavorful and filling meal.
Serves:
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
Instructions
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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.
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Increase the heat to moderately high and add the chard, 1 teaspoon salt, ½ teaspoon pepper, ½ teaspoon sage, and ¼ teaspoon nutmeg.
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Cook for 5 to 10 minutes, stirring until the chard is wilted and no liquid remains in the pan.
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Heat the oven to 400 degrees F.
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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.
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Pour the milk into an 8×12-inch baking dish.
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Top the milk with â…“ of the noodles, then spread half the pumpkin mixture over the noodles.
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Layer half the Swiss chard over the pumpkin and top with a second layer of noodles.
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Repeat with another layer of pumpkin, Swiss chard, and noodles.
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Combine the remaining 1 cup of pumpkin and ¾ cup of cream.
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Spread the mixture evenly over the top of the lasagne, sprinkle with the remaining 1 cup of Parmesan, and dot with the butter.
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Cover with aluminum foil and bake for 20 minutes. Uncover and bake for about 15 minutes more until golden.
Nutrition
- Calories:Â 922.39kcal
- Fat:Â 59.87g
- Saturated Fat:Â 33.61g
- Trans Fat:Â 0.12g
- Monounsaturated Fat:Â 19.90g
- Polyunsaturated Fat:Â 2.87g
- Carbohydrates:Â 67.40g
- Fiber:Â 11.69g
- Sugar:Â 16.84g
- Protein:Â 35.20g
- Cholesterol:Â 170.88mg
- Sodium:Â 1633.79mg
- Calcium:Â 947.21mg
- Potassium:Â 1596.12mg
- Iron:Â 7.98mg
- Vitamin A: 2644.86µg
- Vitamin C:Â 80.98mg
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