Pumpkin Lasagna with Ricotta and Swiss Chard

This super-creamy lasagna is perfect for a vegetarian main course. What makes it especially unusual is that it's made without tomato sauce.

 

Slideshow: More Savory Pumpkin Recipes

 

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  • Total Time:
  • Servings: 8 to 10

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Ingredients

  • 1 pound lasagna noodles
  • 2 tablespoons extra-virgin olive oil, plus more for tossing
  • 1 onion, finely chopped
  • 2 pounds Swiss chard, stems discarded and leaves chopped
  • 2 garlic cloves, minced
  • Kosher salt and freshly ground pepper
  • Three 15-ounce cans pumpkin puree
  • 1/4 cup heavy cream
  • Pinch of freshly grated nutmeg
  • Pinch of cayenne pepper
  • 4 cups fresh ricotta (32 ounces)
  • 2 large eggs, beaten
  • 2 cups freshly grated Parmigiano-Reggiano cheese (about 6 ounces)
  • 2 cups shredded imported Fontina cheese (about 8 ounces)

How to make this recipe

  1. Preheat the oven to 400°. In a large pot of boiling salted water, cook the lasagna noodles until just starting to soften, about 3 minutes. Drain well and transfer the noodles to a baking sheet. Toss the noodles with olive oil to prevent them from sticking together.

  2. In a large skillet, heat the 2 tablespoons of olive oil. Add the onion and cook over moderately low heat until softened, about 7 minutes. Add the Swiss chard and cook over moderate heat, stirring frequently, until wilted and no more liquid remains, about 8 minutes. Stir in the garlic and cook until fragrant, about 1 minute. Season the chard with salt and pepper. Transfer to a plate and let cool slightly.

  3. In a medium bowl, mix together the pumpkin puree, heavy cream, nutmeg and cayenne. Season with salt and pepper. In another bowl, mix the ricotta with the eggs, 1 1/2 cups of the Parmigiano, 1 cup of the fontina and 1 1/2 teaspoons of salt.

  4. In a well-buttered, 9-by-13-inch ceramic baking dish, spoon 1/2 cup of the pumpkin mixture in an even layer. Arrange 3 or 4 lasagna noodles in the dish, overlapping them slightly. Spread half of the remaining pumpkin mixture over the noodles in an even layer. Top with half of the Swiss chard and another layer of noodles. Cover with half of the ricotta mixture. Repeat the layering with lasagna noodles, pumpkin, Swiss chard, another layer of noodles and finish with the ricotta mixture.

  5. Cover the lasagna with foil and bake for about 40 minutes, until heated through and slightly firm. Remove from the oven and uncover. Preheat the broiler. Sprinkle the remaining 1/2 cup of Parmigiano and 1 cup of fontina on top of the lasagna and broil about 4 inches from the heat until golden brown and crisp on top, about 4 minutes. Let the lasagna rest for 15 minutes, then cut into squares and serve.

Make Ahead

The unbaked lasagna can be refrigerated overnight. Let return to room temperature before baking.

Contributed By Photo © Alexandra Rowley Published November 2011





466318 recipes/pumpkin-lasagna-ricotta-and-swiss-chard 2013-12-06T23:43:32+00:00 Justin Chapple fall|winter|halloween|thanksgiving|pasta-and-noodles|10|8|make-ahead|vegetarian november-2011,justin chapple,vegetable lasagna,vegetarian main course,vegetarian entree,pumpkin lasagna,pumpkin pasta,ricotta recipe,swiss chard recipe,baked pasta,vegetarian pasta recipes,pumpkin-lasagna-ricotta-and-swiss-chard 466318
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Aggregate Rating value: 4

Review Count: 1610

Worst Rating: 0

Best Rating: 5

Author Name: @GoldHat

Review Body: This was amazing...seriously. I made some very minor changes, based on what I had at the time. I used fresh pasta sheets because I had them instead of dried. I used this recipe as an excuse to use up some different squashes that had been hanging out in my kitchen (butternut and delicata).  I roasted them, pureed them, and used an amount comparable to the canned pumpkin.  I didn't have the full amount of fontina (only 1 cup) so I used some thin slices of fresh mozzarella to make up the difference.  I loved how it all came out!! Will repeat again and again....

Review Rating: 5

Date Published: 2017-01-18

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