Recipe of the Week: Pumpkin Lasagna!!!

With roughly two and a half weeks to go until I run 26.2 in NYC it is no wonder I have been “carbing” up. For the past two weeks I have been ordering pastas of every shape, size and color when I go out to eat. I have become a voracious pasta fanatic and my poor boyfriend is stuck to just watch it all go down (stupid gluten allergy). So in my quest to provide different types of pumpkin recipes I came across this idea of making a savory pumpkin lasagna with swiss chard and parmesan!

The hardest part of this recipe is the mise en place, you will want to have all of your ingredients out but I would individually measure as you read the instructions as there are two distinct steps and each call for different portions of the same ingredient. This takes less than an hour from start to finish….and thank heaven for no-boil lasagna sheets! What did we do before modern food innovations that make our lives that much easier!?  I haven’t made a lot of savory recipes lately so I hope you enjoy this fantastic fall dish!  

Pumpkin Lasagna


  • 2 medium white onions, chopped into small dice
  • 2 pounds rainbow swiss chard, stems removed and chopped
  • 2 tsp chopped fresh sage
  • 1/2 tsp grated nutmeg
  • 30 ounces canned pumpkin puree
  • 1 1/2 cups heavy cream
  • 1 1/2 cups grated parmesan
  • 1/2 cup milk
  • 9 ounces no-boil lasagna noodles
  • 1 tbl butter
  • 2 tsp salt
  • 1 tsp black pepper

To Make:

  • pre-heat oven to 400 degrees
  • in a large nonstick frying pan, heat oil over medium low heat and add onions
  • sweat onions until translucent and then increase heat to high and add the chard, 1 tsp of salt, 1/2 tsp pepper, 1/2 tsp fresh chopped sage, and 1/4 tsp nutmeg
  • stirring frequently, cook until the swiss chard is wilted and no liquid remains and set aside
  • in a medium bowl mix together 2 cups of pumpkin, 3/4 cup cream, 1/2 cup parmesan, and remaining salt, pepper, sage and nutmeg
  • pour the milk into an 8×12 baking dish and place one layer of lasagna sheets on top
  • spread half the pumpkin mixture over the noodles and then place a layer of the swiss chard mixture
  • top with more noodles and repeat process of layering pumpkin and swiss chard on lasagna noodles
  • combine the remaining 1 cup of pumpkin you had reserved and 3/4 cup of cream, spread over the top of the lasagna and sprinkle remaining parmesan cheese on top
  • dot with butter, cover with aluminum foil and bake for 20 minutes
  • remove foil and bake until golden brown (about 15-20 minutes)
  • remove from oven and enjoy!!!!!


Filed under McKenzie Makes

2 responses to “Recipe of the Week: Pumpkin Lasagna!!!

  1. Will attempt to make this! I just want pumpkin EVERYTHING.

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