Pumpkin Lasagna with Ricotta and Swiss Chard
Carolyn
This super-creamy lasagna is perfect for a vegetarian main course. What makes it especially unusual is that it’s made without tomato sauce.
ingredients
- 1 pound lasagna noodles
- 2 tablespoons extra-virgin olive oil, plus more for tossing
- 1 onion, finely chopped
- 2 pounds Swiss chard, stems discarded and leaves chopped
- 2 garlic cloves, minced
- Kosher salt and freshly ground pepper
- Three 15-ounce cans pumpkin puree
- 1/4 cup heavy cream
- Pinch of freshly grated nutmeg
- Pinch of cayenne pepper
- 4 cups fresh ricotta (32 ounces)
- 2 large eggs, beaten
- 2 cups freshly grated Parmigiano-Reggiano cheese (about 6 ounces)
- 2 cups shredded imported Fontina cheese (about 8 ounces)
See full recipe
Source: http://www.foodandwine.com/recipes/pumpkin-lasagna-with-ricotta-and-swiss-chard
More top-rated recipes:
reviews