Pumpkin Lasagne
Source of Recipe
Source: Quick from Scratch - Vegetable Main Dishes
List of Ingredients
For the Chards:
2 tablespoons olive oil
2 onions, chopped
2 pounds Swiss chard, tough stems removed, leaves washed well and chopped
2 1/4 teaspoons salt
1 teaspoon fresh-ground black pepper
1 teaspoon dried sage
1/2 teaspoon grated nutmeg
For the Pumpkin:
3 cups canned pumpkin puree (one 28-ounce can)
1 1/2 cups heavy cream
1 1/2 cups grated Parmesan cheese
1/2 cup milk
9 no-boil lasagne noodles (about 6 ounces)
1 tablespoon butter
Recipe
FOR THE CHARDS:
In a large nonstick frying pan, heat the oil over moderately low heat. Add the onions and cook, stirring occasionally, until translucent, about 5 minutes. Increase the heat to moderately high and add the chard, 1 teaspoon salt, 1/2 teaspoon pepper, 1/2 teaspoon sage, and 1/4 teaspoon nutmeg. Cook, stirring, until the chard is wilted and no liquid remains in the pan, 5 to 10 minutes.
FOR THE PUMPKIN:
In a medium bowl, mix together 2 cups of the pumpkin, 3/4 cup cream, 1/2 cup Parmesan, and the remaining 1-1/4 teaspoons salt, 1/2 teaspoon pepper, 1/2 teaspoon sage, and 1/4 teaspoon nutmeg.
TO ASSEMBLE:
Heat the oven to 400 degrees F. Pour the milk into an 8-by-12-inch baking dish. Top the milk with one third 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 3/4 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 until golden, about 15 minutes more.
WINE RECOMMENDATION:
The sweet pumpkin and rich Parmesan require a powerful white with some sweetness of its own. An Oregon pinot gris will be perfect
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