Pumpkin LasagnaSubmitted by: HANNAE87
2 tbsp Olive Oil
2 (or 1 large) Onions, chopped
2 pounds Swiss Chard
2 1/4 tsp Salt
1 tsp Black Pepper
1 tsp dried Sage
1/2 tsp ground nutmeg
3 cups Pumpkin puree (28 oz. can)
1 1/2 cup Half & Half
1 1/2 grated Parmesan cheese
1/2 cup milk
9 no boil lasagna pieces
1. Heat oil at medium-low heat in a large frying pan. Add onions, cook until translucent. Turn heat to high. Add chard, 1 tsp salt, 1/2 tsp pepper, 1/2 tsp sage, 1/4 tsp nutmeg. Add 1/4 cup water. Cover. Cook for approx 7 minutes covered, uncover and mix. Cook uncovered until no liquid remains.
2. Heat oven to 400 degrees. In a bowl, mix 2 cups pumpkin, 3/4 cup half & half, 1/2 cup parmesan, 1 1/4 tsp salt. 1/2 tsp pepper, 1/2 tsp sage, 1/5 tsp nutmeg.
3. Pour milk in 8 x 12 baking dish. Add 3 pieces lasagna, top with 1/2 pumpkin mixture, then add 1/2 chard mixture. Repeat using the rest of the pumpkin and chard mixtures. Combine the remaining 1 cup pumpkin and 3/4 half & half. Spread over third layer of lasagna. Sprinkle with remaining parmesan cheese. Cover with aluminum foil and bake for 20 minutes. Uncover and bake until golden brown, approx 15 minutes. Rest for 10 minutes. Enjoy!
Number of Servings: 8
Recipe submitted by SparkPeople user HANNAE87.