Tuesday, November 11, 2014

Recipe (Re)creation: Pumpkin + Rainbow Chard Lasagne

This lasagne is easy, relatively healthy, and incredibly comforting.  I based the dish off this recipe from Food & Wine.  I added fresh herbs and used half and half instead of heavy cream to lighten the dish a bit.  I also used rainbow chard for little added color.  Though the dish is vegetarian, it's hearty and is sure to satisfy any meat lover.  It would also make a great side for Thanksgiving!

Serves 4-6

  • 2 tbsp. olive oil
  • 2 yellow onions, chopped
  • 2 bunches rainbow chard, stems removed and chopped
  • 2 1/4 tsp. salt
  • 1 tsp. ground pepper
  • 2 tbsp. fresh sage, chopped
  • 1 tbsp. fresh thyme leaves, stems removed
  • 1/2 tsp. ground nutmeg
  • 1 8-oz. can pumpkin puree
  • 1 1/2 cup half and half
  • 1 1/4 grated parmesan
  • 1/2 cup milk
  • 9 lasagne noodles
  • 1 tbsp. butter

-Heat oil in a large saucepan over low heat and preheat oven to 400 degrees F.
-Add the onions, stirring occasionally, and cook for about 5 minutes.
-Increase heat and add chard, 1 tsp. salt, 1/2 tsp. pepper, sage, thyme and 1/2 tsp. nutmeg.
-Cook 5-10 minutes, or until the chard is wilted and the liquid has evaporated.
-Mix 2 cups of pumpkin, 3/4 cup half and half, 1/2 cup parmesan and the rest of the salt, nutmeg and pepper in a medium bowl.
-Pour the milk into an 8 x 12 baking dish and top with 3 lasagne noodles.
-Spread half of the pumpkin mixture on the noodles and layer half of the chard on top of that.
-Top with a second layer of 3 lasagne noodles and repeat with another layer of pumpkin, chard and noodles.
-Mix the remaining pumpkin puree with 3/4 cup half and half. 
-Spread the mixture on top of the noodles and sprinkle with the remaining 3/4 cup of parmesan.
-Dot with butter and cover with aluminum foil.
-Bake for 20 minutes, then uncover and bake for an additional 15-20 minutes.
-Let the lasagne set for about 10 minutes before cutting.

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