Pumpkin Lasagna

Ingredients

2 tbsp olive oil
2 onions, chopped
900g Swiss chard (tough stems removed, leaves washed well and chopped)
2 1/4 tsp salt
1 tsp fresh-ground black pepper
1 tsp dried sage
1/2 tsp grated nutmeg
750g (3 cups) fresh roasted pumpkin
375ml (1 1/2 cups) heavy cream
185g (1 1/2 cups) grated Parmesan cheese
125ml (1/2 cup) milk
185g of no-boil lasagne noodles
15g (1 tbsp) butter

Method

1. Heat the olive oil in a large frying pan, over moderately low heat and add the onions. Cook, stirring occasionally, until the onions become translucent, about 5 minutes, in general.

2. Increase the heat to moderately high and add the chard, 1 teaspoon salt, 1/2 teaspoon pepper, 1/2 teaspoon sage, and 1/4 teaspoon nutmeg. Cook until the chard becomes wilted and no liquid remains in the pan, about 5 to 10 minutes.

3. In a medium bowl, mix together 500g (2 cups) of the pumpkin, 185ml (3/4 cup) cream, 60g (1/2 cup) Parmesan, and the remaining 1 1/4 teaspoons salt, 1/2 teaspoon pepper, 1/2 teaspoon sage, and 1/4 teaspoon nutmeg.

4. Preheat the oven to 200C (400F). Pour the milk into a baking dish. Place one third of the noodles in the baking dish 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.

5. Repeat with another layer of pumpkin, Swiss chard, and noodles.

6. Combine the remaining 250g (1 cup) of pumpkin and 185ml (3/4 cup) of cream. Spread the mixture evenly over the top of the lasagne, sprinkle with the remaining 125g (1 cup) of Parmesan, and dot with the butter.

7. Cover with aluminium foil and bake for 20 minutes. Uncover and bake until golden, about 15 minutes more.