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.