Pumpkin (Butternut Squash) Lasagna

A great entrée for a  vegetarian Thanksgiving or any other Holiday (Serves 4)

- 2 tablespoons olive oil

- 2 chopped onions

- 2 pounds of Swiss Chard (Keep stems and leaves separate)

- 2 – 1/2 teaspoon salt

- 1 teaspoon pepper

- 1 teaspoon dried sage

- 1/2 teaspoon nutmeg

- 3 cups pumpkin or butternut squash puree

- 1 – 1/2 cups heavy cream

- 1 – 1/2 cups grated parmesan

- 1/2 cup milk

- no-boil lasagna noodles

- 1 tablespoon butter


1.      In a large frying pan, heat oil over moderately low heat.  Add the onions and chard stems cook, stirring occasionally, until onions are translucent (about 5 minutes).  Increase heat to moderately high and add the chard leaves, 1 teaspoon salt, 1/2 teaspoon pepper, 1/2 teaspoon sage and 1/4 teaspoon nutmeg.  Cook, stirring, until chard is wilted and no liquid remains in the pan (5-10 minutes)

2.      Heat the oven to 400 degrees.  In a medium bowl, mix together 2 cups pumpkin, 3/4 cup cream, 1/2 cup parmesan, and the remaining 1 – 1/4 teaspoon salt, ½ teaspoon pepper, ½ teaspoon sage and ¼ teaspoon nutmeg.

3.      Pour milk into an 8x12 inch baking dish.  Top the milk with a layer of noodles then spread half the pumpkin mixture over 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, 3/4 cup of cream.  Spread mixture evenly over the top of the lasagna.  Sprinkle with remaining 1 cup of parmesan, and dot with butter.  Cover with foil and bake for 20 minutes.  Uncover and bake until golden, about 15 minutes.