Pumpkin Lasagne

November 16, 2012 by Kenmore

preparation

preparation time
0 mins

cook time
0

servings
8

calories
492

ingredients

2 tablespoons olive oil

2 onions chopped

2 pounds Swiss chard, tough stems removed leaves washes well and chopped

2.25 teaspoons salt

1 teaspoons fresh-ground black pepper

1 teaspoons dried sage

0.5 teaspoons grated nutmeg

3 cup canned pumpkin puree

1.5 cup heavy cream

1.5 cup grated Parmesan

0.5 cup milk

9 no-boil lasagne noodles

1 tablespoons butter

directions

Step 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 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.

Step 2

Heat the oven to 400. 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.

Step 3

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.

Kenmore

The Kenmore brand represents 100 years of trusted performance, backed by exclusive features and innovations that no other brand can bring to the table. We’re always evolving to ensure day-to-day tasks are taken care of with faster cooking, better cleaning and more living throughout the home.