A colorful fall lasagna that celebrates fall ingredients including pumpkin,
swiss chard, and fennel. It is wonderfully light but yet big on flavor.
Ingredients
1
sweet pie pumpkin, medium-small in size
Parmesan
reggiano, about 1 ½ cups freshly grated
Preparation
- Preheat oven to 350.
- Slice pumpkin in half and seed. Roast for 30-40 minutes, cut side down, until pumpkin is softened on the inside. Scoop out flesh and cut into roughly 1-inch pieces.
- Cook lasagna noodles and drain.
- Heat olive oil on medium heat in large skillet pan. Add fennel, salt, and pepper, and cook 3-4 minutes until fennel begins to soften. Add garlic and swiss chard. Cook 5-7 minutes until chard is cooked down. Add wine and continue to cook until mostly evaporated. Add stock, cover, and cook for about 10 minutes. Remove lid and add pumpkin, and continue cooking until liquid is mostly
evaporated, stirring occasionally.
- Mix ricotta, egg, nutmeg, sage, salt and pepper.
- Pour enough tomato sauce into pan to just cover bottom of pan. Cover with one layer of lasagna noodles, trimmed to fit without overlap. Cover with ½ ricotta mixture. Sprinkle ½ c. parmesan, cover with ½ pumpkin/swiss chard mixture and 1/3 of remaining tomato sauce. Sprinkle ½ goat cheese.
- Add another layer of noodles and repeat previous step. Cover with final layer of noodles and remaining tomato sauce.
- Bake for 45-60 minutes in oven. Remove from oven, sprinkle final layer of parmesan, and bake for additional 10 minutes.
- Remove from heat and rest for 10 minutes before cutting and serving.
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