Pumpkin Lasagna

Jennifer made this delectable dish the last time we visited her.  It was SO yummy!  I just had to have the recipe.

Pumpkin Lasagne

2 tablespoons olive oil

2 onions, chopped

2 pounds Swiss chard, tough stems removed, leaves washed and well chopped

2 1/4 teaspoons salt

1 teaspoon black pepper

1 teaspoon dried sage

1/2 teaspoon nutmeg

3 cups pumpkin puree (one 28 ounce can)

1 1/2 cups heavy cream

1 1/2 cups grated Parmesan

1/2 cup milk

9 no-boil lasagne noodles (about 6 ounces)

1 tablespoon butter

In a large nonstick frying pan, heat the oil over moderately low heat.  Add the onions and cook, stirring occasionally, until translucent, about 5 minutes.  Increase heat to moderately high and add the Swiss chard, 1 teas. salt, 1/2 teas. pepper, 1/2 teas. sage and 1/4 teas. nutmeg.  Cook, stirring, until the chard is wilted and no liquid remains in the pan.  (about 5 - 10 minutes)

Heat oven to 400 degrees.  In medium bowl mix together 2 cups of the pumpkin, 3/4 cup cream, 1/2 cup Parmesan, and the remaining 1 1/4 teas. salt, 1/2 teas. pepper, 1/2 teas. sage and 1/4 teas. nutmeg.  

Pour the milk into and 8 x 12 inch baking dish.  Top the milk with one third of the noodles, then spread half the pumpkin mixture over the noodles.  Layer half the Swiss chard over the pumpkin and top with a second layer of noodles.  Repeat with another layer of pumpkin, Swiss chard and noodles.  Combine the remaining 1 cup of pumpkin and 3/4 cup of cream.  Spread the mixture evenly over the top of the lasagne, sprinkle with remaining 1 cup of Parmesan and dot with the butter.  Cover with aluminum foil and bake for 20 minutes.  Uncover and bake until golden, about 15 minutes more.