As a non-cheese-lover, lasagna has always been something to avoid... until I stumbled across a recipe for pumpkin lasagna while floating around the web one night! I somehow managed to misplace the link, but couldn't get the idea out of my head, so a few days later I decided to give my own version a shot.
I also made some barley bread to pair with this.
It's a very thick and rich bread. Personally, I like it with raw honey... soooo good!
I meant to get some 'action' shots, but once we started eating I was just too distracted
(edited 2/9/10) I made this again last night and made sure to take lots of pics this time! It's a lot, I know... but this lasagna's so PRETTY!
1-2 T Olive Oil
1 large or two small onions, diced
1-2 cloves of garlic, minced
2 pounds Swiss chard, stems removed and roughly chopped
2 t salt
1 t fresh ground black pepper
1 T fresh or 1 t dried sage
1/2 t ground nutmeg
1/8 t ground cloves
3 C canned pumpkin puree (one 28 oz can)
1 1/2 C heavy cream
1 1/2 C grated Parmesan
1/2 C milk
12 no-boil lasagna noodles
1-2 T butter
Preheat oven to 400 degrees F. In a large pan, heat the oil and cook the onions and garlic until translucent, about 5 minutes. Increase the heat and add the chard, 1 t salt, 1/2 t pepper, 1/2 the sage, 1/4 t nutmeg and a pinch of the clove. Cook, stirring constantly, until the chard is wilted and no liquid remains, 5-10 minutes.
In a medium bowl, combine 2 C pumpkin, 3/4 C cream, 1/2 C Parmesan, and the remainder of the salt, pepper, sage, nutmeg and cloves.
Pour the milk into an 8 x 12" baking dish. Lay down first layer of noodles (I used 4 per layer, slightly overlapping them) then top with half the pumpkin mixture. Spread half the Swiss chard mixture over that and top with a second layer of noodles. Repeat with the remainder of the pumpkin, swiss chard, and noodles.
For the top layer, combine remaining 1 C of pumpkin with 3/4 C of cream. Spread evenly over the top, sprinkle with remaining 1 C of Parmesan, and dot with butter. Cover with aluminum foil and bake for 20 minutes. Uncover and return to oven, baking until golden, about 15 minutes more.
Ready to go in the oven:
All packed up for a few days of lunches:
I started with this recipe: http://bakinghistory.wordpress.com/2008/08/28/barley-bread-bbd-13/. Unfortunately, I made a LOT of modifications, but kept awful notes. If I recall correctly, I swapped ground flax seeds soaked in (additional) milk for the mashed potatoes, as I had none in the house. I also added a little raw honey and fine ground dried sage, to make sure the flavors of the meal all blended together.
If you try either of these, I'd love to hear about your experience!