This Halloween weekend, warm everyone up with our hearty pumpkin lasagna. We used Cappellos lasagna noodles, to make it gluten free. You can also use regular, cooked, lasagna noodles, or even strips of roasted zucchini.
What you need
12 ounces fresh lasagna noodles (we used Cappellos)
4 tablespoons Tessemae’s Balsamic, plus more for dish
coarse salt and freshly ground pepper
1 pounds Swiss chard, stems discarded and leaves chopped
2 cans (15-ounces) pure pumpkin puree
2 tablespoons Tessemae’s Slow Roasted Garlic
2 cups fresh ricotta (16 ounces)
1 large egg
1 cup grated Parmigiano-Reggiano cheese
¼ teaspoon nutmeg
What to do
- Preheat your oven to 400°. In a large skillet, heat 2 tablespoons of the Balsamic over medium. Add as much Swiss chard as you can fit and season with salt and pepper. Cook, tossing, and adding more chard as it wilts. Continue cooking until tender and most of the liquid is evaporated. Transfer to a strainer and let cool.
- In a bowl, mix together the pumpkin puree, Slow Roasted Garlic, 2 tablespoons of the Balsamic, ½ teaspoon salt and ¼ teaspoon pepper.
- In another bowl, mix the ricotta with the egg, half of the Parm, the nutmeg, 1 teaspoon salt and ¼ teaspoon pepper.
- Brush an 8x8 inch baking dish with Balsamic. Layer your lasagna is this order: First spread ½ cup of pumpkin on the bottom and layer in noodles to form a base. Next, layer half the remaining pumpkin, half of the chard (press the chard into the pumpkin), noodles, half of the ricotta, and noodles. Repeat! Layer the last of the pumpkin, the last of the chard, noodles, and end with the last of the ricotta. Top with the remaining parm.
- Cover the baking dish with foil and bake until warm in the center, about 30 minutes. Uncover and bake until the top is puffed and golden and the lasagna is bubbling, about 20 minutes more. Let stand for 15 minutes before serving.