This seasonal favorite is an amazing dish that will introduce your Junior Chef to an exciting new ingredient in a familiar way. This pumpkin lasagna is best enjoyed on those cold, dark, fall evenings when a rich (but healthy!) pasta dish is just the ticket! Enjoy, and make sure to tell me about your experiences making this recipe alongside your child!
- One package lasagna noodles (or homemade lasagna sheets)
- 2 tbs extra virgin olive oil
- 1 onion, finely chopped
- 2 garlic cloves, minced
- Salt & Pepper, to taste
- 3 cans pumpkin puree
- ¼ cup heavy cream
- Pinch of nutmeg
- Pinch of cayenne pepper
- 4 cups fresh ricotta cheese
- 2 eggs, beaten
- 2 cups grated parmigiano reggiano cheese
- 2 cups shredded fontina cheese
Preheat oven to 400F. Cook lasagna noodles in boiling salted water according to directions if using prepared lasagna sheets, or 1-2 minutes if using fresh. Toss noodles in extra virgin olive oil and set aside.
In a large sauté pan heat olive oil and cook onions until soft. Add Swiss chard and cook for another 8 minutes. Stir in garlic and season with salt and pepper. In a separate bowl mix pumpkin puree, heavy cream, nutmeg, and cayenne seasoning, salt and pepper to taste. Mix ricotta cheese with eggs using ½ cup of parmesan and 1 cup of fontina cheese with ½ tsp salt.
To assemble the pumpkin lasagna: in a greased baking dish, spoon ½ cup of pumpkin mixture and spread into an even layer. Arrange 3-4 lasagna noodles and spread pumpkin mixture on top. Top with sauteed onions and another layer of lasagna noodles. Finish with layer of ricotta cheese.
Cover with foil and bake for 40 minutes. Uncover and sprinkle with remaining cheese and keep it under the broiler for 4 additional minutes, or until pumpkin lasagna is golden brown. Enjoy!