Pumpkin Lasagne

Pumpkin Lasagne
Photo by © Melanie Acevedo

Ingredients

  • 2 pounds Swiss chard, tough stems removed, leaves washed well and chopped
  • 1 ½ cups grated Parmesan
  • ½ cup milk
  • 1 teaspoon dried sage
  • 9 no-boil lasagne noodles (about 6 ounces)
  • 1 tablespoon butter
  • 2 onions, chopped
  • + 6 more ingredients
    • 1 teaspoon fresh-ground black pepper
    • ½ teaspoon grated nutmeg
    • 3 cups canned pumpkin puree (one 28-ounce can)
    • 2 tablespoons olive oil
    • 2 ¼ teaspoons salt
    • 1 ½ cups heavy cream

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. C...

View full recipe at My Recipes

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