I was hesitant to post a recipe with pumpkin this season because of pumpkin spice overload. Come fall, most markets dedicate a whole section to products with pumpkin spice. Trader Joe’s started this trend a few of years ago and other supermarkets quickly followed suit. There is pumpkin spice in chips, crackers, BBQ marinade, and even in kombucha. It has gotten so out of control, Anthony Bourdain said “I would like to see the pumpkin spice craze drowned in its own blood. Quickly.” Even though this lasagna recipe doesn’t contain any pumpkin spice, pumpkin has gotten a bad rap, kind of an instance of guilt by association.
Despite Bourdain’s loathing of pumpkin spice, pumpkin is a wonderful autumnal ingredient perfect for savory dishes. This pumpkin lasagna recipe is a nice change from your traditional meat sauce lasagna. There are two layers of pumpkin purée and one layer of Swiss chard/ricotta, and the dish is topped with béchamel, mozzarella and Parmigiano-Reggiano. There is also sage brown butter in the pumpkin purée, which adds a layer of nutty and woody flavor. There is some advanced preparation involved before assembling the lasagna, so plan ahead. This a good dish for a crowd, or if you omit the chicken stock, a nice vegetarian option at a potluck. Serve it with a side salad for a complete meal. Enjoy!
Serving Size: about 12
Non-cooking spray, preferably olive oil-based
Béchamel sauce (see below)
1 lb. of lasagna noodles, no-boil
Cooked Swiss chard (recipe below)
Pumpkin layer (recipe below)
Ricotta layer (recipe below)
1 cup of grated mozzarella
1/4 cup of grated Parmigiano-Reggiano
1/2 cup of chicken stock or low sodium chicken broth (optional)
1. Preheat oven to 375°
2. Spray the bottom of a 13″ x 9″ x 3″ baking pan with non-stick cooking spray. Ladle and spread half of the béchamel sauce on the bottom of the baking pan.
3. Place 4 lasagna sheets, overlapping, on top of the béchamel layer.
4. Spread 1/2 of the pumpkin mixture on top of the lasagna noodles.
5. Add another layer of lasagna sheets.
6. Spread the remaining ricotta mixture on top of the lasagna sheets.
7. Evenly spoon all of the Swiss chard mixture and top with 1/2 of the grated mozzarella.
8. Add another layer of lasagna sheets.
9. Spread the remaining pumpkin mixture on top of the lasagna noodles.
10. Add another layer of lasagna noodles.
11. Ladle and spread the remaining béchamel, then the remaining mozzarella, and finally the grated Parmigiano-Reggiano. If using, pour the chicken stock along the sides. Cover the lasagna with aluminum foil. Bake for 45 minutes.
12. Remove foil and increase the heat to 400° and bake for 10 additional minutes.
13. Place the lasagna on a cooling rack. Let cool for at least 20 minutes before slicing and serving.
2 tablespoons of olive oil
3 cloves of garlic, thinly sliced
1 1/2 cups of chopped onions
1 teaspoon of chopped thyme leaves
Pinch of red pepper flakes
8 cups of chopped Swiss chard
2 teaspoons of lemon juice
Salt and pepper to taste
1. Heat a large sauté pan over medium heat. Add the olive oil. Add the garlic and sauté of for 15 seconds. Add the onions and thyme leaves. Sauté for 3 minutes.
2. Add all of the Swiss chard and red pepper flakes. Sauté and cook until tender, about 5-6 minutes. Season to taste.
3. Add the lemon juice and transfer to a bowl until ready to use.
2 tablespoons of unsalted butter
2 tablespoons of flour
2 cups of low-fat milk, heated
3/4 teaspoon of sea salt
1 pinch of ground nutmeg (half of 1/8 teaspoon)
Freshly ground pepper
1. Heat a medium sauce pan over medium heat. Add the butter and stir until melted.
2. Slowly rain in the flour while whisking to prevent clumping. Cook while whisking for about 1 minute.
3. While whisking, slowly add the heated milk. Add the salt, nutmeg, and pepper. Continue to whisk and cook until the sauce thickens and the mixture bubbles on the sides. Turn off the heat. Set aside until ready to use.
2 tablespoons of butter
8 fresh sage leaves
3 cups of cooked pumpkin (fresh or canned)
3/4 cup of grated Parmigiano-Reggiano
1/2 teaspoon of sea salt
Pinch of nutmeg
Freshly ground pepper
1. In a small sauté pan, melt the butter over medium heat. Add the sage leaves. Cook until the butter turns brown and toasty. Turn off the heat, remove the sage leaves and set aside.
2. In a large bowl, combine the pumpkin, Parmigiano-Reggiano, salt, nutmeg and few turns of the pepper mill. Stir to combine.
3. Add the brown butter. Stir well and set aside until ready to use.
1 1/2 cup of ricotta
1/2 cup of grated Parmigiano-Reggiano
1/2 teaspoon of salt
Freshly ground pepper
Mix all the ingredients in a small bowl. Set aside until ready to use.