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  • Prep Time (mins)
    40
  • Cook Time (mins)
    85
  • Servings
    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 Frigo® Light Ricotta Cheese
  • 1 cup Frigo® Fresh Mozzarella Cheese, shredded
  • 1 cup Frigo® Fresh Grated Parmesan Cheese, divided
  • 1/4 cup heavy cream

Directions

Preheat oven to 400ºF.

In a large pot, cook lasagna noodles as directed on 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 wilted and no liquid remains.

In a medium bowl, combine the pumpkin puree, the Frigo® Light Ricotta Cheese, Frigo® Fresh Mozzarella Cheese, shredded and half of the Frigo® Grated 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 pumpkin mixture. Repeat the layering with lasagna noodles, pumpkin, Swiss chard, another layer of noodles and finish with the remaining Frigo® Light Ricotta Cheese mixture. Layer with the remaining 3 noodles. Sprinkle with the remaining Frigo® Grated Parmesan Cheese. Bake for 35-40 minutes until heated through and cheese is melted.

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