Pumpkin Lasagna with Ricotta and Swiss Chard

Pumpkin Lasagna with Ricotta and Swiss Chard
40 mins prep time
45 mins cooking time
8-10 servings
Fresh Mozzarella Cheese

Made with

Part-Skim Mozzarella

Part-Skim Mozzarella

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Part-Skim Ricotta 32oz

Part-Skim Ricotta 32oz

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Fresh Grated Parmesan

Fresh Grated Parmesan

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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® Grated Parmesan Cheese, divided

1/4 cup heavy cream


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.