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Pumpkin Lasagna With Ricotta and Swiss Chard
  • Prep
    40
  • Total
    1 hr 25
  • Serving
    8–10

Pumpkin Lasagna With Ricotta & Swiss Chard

Made With

Ingredients

  • 9 lasagna noodles
  • 1/4 cup butter
  • 1 white onion finely chopped
  • 2 garlic cloves, minced
  • 12 ounces Swiss chard, stems discarded and leaves chopped
  • 1 1/2 teaspoons salt
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon dried sage
  • 1/2 teaspoon ground nutmeg
  • 1 (15-ounce) can pumpkin puree
  • 2 cups Dragone® Part-Skim Ricotta Cheese
  • 1 cup Dragone® Fresh Mozzarella Cheese, shredded
  • 1 cup Shredded Parmesan Cheese, divided
  • 1/4 cup heavy cream

Directions

Preheat the oven to 400ºF.

In a large pot, cook the lasagna noodles as directed on the package. Rinse with hot water and drain.

Melt the butter in a large saucepan over medium-high heat. Add the onion and garlic in the butter and saute until translucent, about 1 minute. Add the Swiss chard, salt, pepper, sage and nutmeg and saute for about 6 minutes, or until the chard is wilted and no liquid remains.

In a medium bowl, combine the pumpkin puree, the Dragone® Part-Skim Ricotta Cheese, Dragone® Fresh Mozzarella Cheese and half of the Shredded Parmesan Cheese.

In a buttered 9x13-inch baking dish, layer 3 lasagna noodles (trim, if necessary). Spread 1/2 of the pumpkin mixture over the noodles in an even layer. Top with 1/2 of the Swiss chard and layer with 3 more noodles. Cover with 1/3 of the pumpkin mixture. Repeat the layering with lasagna noodles, pumpkin, Swiss chard, another layer of noodles and finish with the remaining Dragone® Part-Skim Ricotta Cheese mixture. Layer with the remaining 3 noodles. Sprinkle with the remaining Shredded Parmesan Cheese. Bake for 35–40 minutes, until heated through and the cheese is melted.

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  • Total
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