Pumpkin Lasanga

Pumpkin lasagna has become one of my go-to favorites. This recipe is based on a recipe Rachel found on delish.com. I made it for a potluck at our house in Seattle and it was pretty good, but not amazing. After changing the recipe a bit I made it for a dinner party in Minneapolis and I have been making the new version ever since.

2 tablespoons olive oil
1-2 onions, chopped
2 pounds spinach or Swiss chard, tough stems removed, leaves washed and chopped
2 1/4 teaspoons salt
1 teaspoon fresh-ground pepper
1 teaspoon sage
1/2 teaspoon grated nutmeg
3 cups pumpkin puree (or one 28-ounce can)
1 1/2 cups heavy cream
1 1/2 cups grated Parmesan
1/2 cups milk
9 no-boil lasagna noodles (about 6 ounces) 
1 cup low fat ricotta cheese




Here is how to make it:











 Cut one small sugar or pie pumpkin in 3rds or 4ths, bake until soft (45 min to an hour). Scrape away skin and puree in a blender.



Add salt and olive oil and roast the seeds!

Or open a can of pumpkin...
        Preheat your oven to 400 F. Mix together 2 cups of pumpkin, 3/4 cup cream, 1/2 cup Parmesan, 1/2 cup ricotta, 1 1/4 teaspoons salt, 1/2 teaspoon pepper, 1/2 teaspoon sage, and 1/4 teaspoon nutmeg.




  Sauté your onion in the oil and then add spinach or chard. Add 1 teaspoon salt, 1/2 teaspoon pepper, 1/2 teaspoon sage, and 1/4 teaspoon nutmeg. Cook, stirring, until the leaves are wilted and no liquid remains in the pan. 






 Pour the milk into an 8-by-12-inch baking dish. Top the milk with one third of the (uncooked) noodles and spread half the pumpkin mixture over the noodles. Layer half the spinach or chard mixture over the pumpkin and top with a second layer of noodles. Repeat with another layer of pumpkin, vegetables, and noodles.

For the top of the lasagna mix together the remaining 1 cup of pumpkin, 1/2 cup ricotta and 3/4 cup of cream and spread on top. Next sprinkle the left over Parmesan.  Cover with aluminum foil and bake for 20 minutes. Uncover and bake until golden, for 15 minutes.