Pumpkin Lasagna with Ricotta and Swiss Chard
The unbaked lasagna can be refrigerated overnight. Let return to room temperature before baking.
You say to finish with the ricotta mixture but your picture has the top layer being noodles.Read More
Why throwRead More
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....Read More