Pumpkin Lasagna

2 Tbs olive oil

2 onions, chopped

2 lbs Swiss chard, tough stems removed, leaves washed well and chopped

2 1/4 tsp salt

1 tsp freshly ground black pepper

1 tsp dried sage

1 28oz can of pumpkin puree

1 1/2 cups heavy cream

1 1/2 cups grated Parmesan

1/2 cup milk

9 no-boil lasagna noodles

1 Tbs butter

1) 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 Swiss chard, 1 tsp salt, 1/2 tsp pepper and 1/2 tsp sage. Cook, stirring, until the chard is wilted and no liquid remains in the pan, 5 to 10 minutes.

2) Heat the oven to 400°F. 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 tsp salt, 1/2 tsp pepper and 1/2 tsp sage.

3) Pour the milk into an 8x12-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.

Review:  This was actually a pretty easy lasagna.  Typically, I have to slave over a sauce while preparing the rest of the ingredients.  This was all dumped in to create the sauce and I loved it!  This was also a flatter lasagna, but it was no less filling!  It was a nice, savory flavor, without being too sweet.  It could also have been made with butternut squash puree.

Adapted from:

http://www.epicurious.com/recipes/member/views/PUMPKIN-LASAGNE-50055387