Recipes
Pumpkin Lasagne (gluten free, egg free, vegetarian)
By: Elizabeth Pearce
Tinkyada lasagne noodles are great in this dish! We've found that using all the cream makes it very rich, so we use half and half and cream. We use the half and half in the layering mixture, and use the cream in only the top mixture. And, the better Parmesan you can get, the better. We splurge and get the good stuff (Parmigiano Reggiano) it's definitely more expensive, but it tastes 10X better.
Details
- Prep Time:
30 min - Cook Time:
35 min - Ready In:
1 hour, 5 min
Servings: 6 servings
Ingredients
- 2 tablespoons Olive Oil
- 2 Onions chopped
- 2 pounds Swiss Chard tough stems removed, leaves washed and chopped
- 2 1/4 teaspoons Salt
- 1 teaspoon Fresh ground black pepper
- 1 teaspoon Dried Sage
- 1/2 teaspoon Grated Nutmeg
- 1 - 28 ounces Can Pumpkin
- 1 1/2 cups Grated Parmesan
- 1 tablespoon Butter
- 1 1/2 cups Half and Half and/or cream see note above
- 1/2 cup Milk
- 9 GF No Boil Lasagne Noodles
Directions
- In a large nonstick frying pan, heat oil over mod-low heat. Add the onions and cook, stirring occasionally, until translucent, about 5 min.
- Increase the heat to mod-high, and add the chard, 1 t salt, 1/2 t pepper, 1/2 t sage, and 1/4 t nutmeg. Cook, stirring, until the chard is wilted and no liquid remains in the pan, 5-10 min.
- Heat the oven to 400.
- In a medium bowl, mix together 2 C of pumpkin, 3/4 C cream, 1/2 C parmesan, and the remaining 1 1/3 t salt, 1/2 t pepper, 1/2 t sage, and 1/4 t nutmeg.
- Pour the milk into an 8X12 baking dish. Top the milk with one third of the noodles, then spread half the pumpkin mixture over the noodles. 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.
- Combine the remaining 1 C of pumpkin and 3/4 C of cream. Spread the mixture evenly over the top of the lasagne, sprinkle with the remaining 1 C of parmesan, and dot with the butter.
- Cover with aluminum foil and bake for 20 min. Uncover and bake until golden, about 15 minutes more.
