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.
- 2tbspolive oil
- 2lbSwiss chard
- 1tspfresh-ground black pepper
- 1tspdried Sage
- 3cupscanned pumpkin puree,(one 28-ozcan)
- 1½cupheavy cream
- 6ozno-boil lasagne noodles
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.
- Calories: 922.39kcal
- Fat: 59.87g
- Saturated Fat: 33.61g
- Trans Fat: 0.12g
- Monounsaturated Fat: 19.90g
- Polyunsaturated Fat: 2.87g
- Carbohydrates: 67.40g
- Fiber: 11.69g
- Sugar: 16.84g
- Protein: 35.20g
- Cholesterol: 170.88mg
- Sodium: 1633.79mg
- Calcium: 947.21mg
- Potassium: 1596.12mg
- Iron: 7.98mg
- Vitamin A: 2644.86µg
- Vitamin C: 80.98mg
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