Pumpkin (Butternut Squash) LasagnaA great entrée for
a vegetarian Thanksgiving or any other
Holiday |
|
- 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 |
Directions 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. |