Pumpkin Lasagna with Ricotta and Swiss Chard

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)

AI Chef 

Ask AI

Personal Notes 

Save Notes

Organization Tags 

Save Tag