Pumpkin Lasagne

Ingredients

• 1 tablespoon butter 
• 3 cups pumpkin puree canned one 28-ounce can
• 1 teaspoon sage dried
• 1 teaspoon fresh-ground pepper black
• 1.5 cups heavy cream 
• 0.5 cup milk 
• 0.5 teaspoon nutmeg grated
• 2 tablespoons olive oil 
• 2  onions chopped
• 6 ounces no-boil lasagne noodles 
• 1.5 cups parmesan grated
• 2.3 teaspoons salt 
• 2 pounds swiss chard washed chopped well

Equipment

• bowl
• frying pan
• oven
• baking pan
• aluminum foil

Directions

1. In a large nonstick frying pan, heat the oil over moderately low heat.
2. Add the onions and cook, stirring occasionally, until translucent, about 5 minutes. Increase the heat to moderately high and add the chard, 1 teaspoon salt, 1/2 teaspoon pepper, 1/2 teaspoon sage, and 1/4 teaspoon nutmeg. Cook, stirring, until the chard is wilted and no liquid remains in the pan, 5 to 10 minutes.
3. Heat the oven to 40
4. In a medium bowl, mix together 2 cups of the pumpkin, 3/4 cup cream, 1/2 cup Parmesan, and the remaining 1 1/4 teaspoons salt, 1/2 teaspoon pepper, 1/2 teaspoon sage, and 1/4 teaspoon nutmeg.
5. Pour the milk into an 8-by-12-inch baking dish. Top the milk with one third of the noodles, then spread half the pumpkin mixture over the noodles.
6. 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.
7. Combine the remaining 1 cup of pumpkin and 3/4 cup of cream.
8. Spread the mixture evenly over the top of the lasagne, sprinkle with the 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.
9. Wine Recommendation: The sweet pumpkin and rich Parmesan require a powerful white with some sweetness of its own. An Oregon pinot gris will be perfect.