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      RECIPE TITLE "Pumpkin Lasagne Recipe"
    Source: Quick from Scratch - Vegetable Main Dishes,
    Courtesy of Cooking.com

    yieldsServes 4 time---difficultyeasy

    No need to roast fresh pumpkin for this dish (although you certainly could); using canned unseasoned pumpkin puree is much quicker, and it works just fine. Like most lasagnes, this one is easier to cut if left to set for ten minutes or so before serving.

      RECIPE INGREDIENTS

    For the Chards:
    2 tablespoons olive oil
    2 onions, chopped
    2 pounds Swiss chard, tough stems removed, leaves washed well and chopped
    2 1/4 teaspoons salt
    1 teaspoon fresh-ground black pepper
    1 teaspoon dried sage
    1/2 teaspoon grated nutmeg

    For the Pumpkin:
    3 cups canned pumpkin puree (one 28-ounce can)
    1 1/2 cups heavy cream
    1 1/2 cups grated Parmesan cheese

    1/2 cup milk
    9 no-boil lasagne noodles (about 6 ounces)
    1 tablespoon butter

    Thanksgiving Table
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      RECIPE METHOD

    FOR THE CHARDS:
    In a large nonstick frying pan, heat the oil over moderately low heat. Add the onions and cook, stirring occasionally, until translucent, about 5 minutes. 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, stirring, until the chard is wilted and no liquid remains in the pan, 5 to 10 minutes.

    FOR THE PUMPKIN:
    In a medium bowl, mix together 2 cups of the pumpkin, 3/4 cup cream, 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.

    TO ASSEMBLE:
    Heat the oven to 400 degrees F. Pour the milk into an 8-by-12-inch baking dish. Top the milk with one third of the noodles, 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. Repeat with another layer of pumpkin, Swiss chard, and noodles. Combine the remaining 1 cup of pumpkin and 3/4 cup of cream. Spread the mixture evenly over the top of the lasagne, sprinkle with the remaining 1 cup of Parmesan, and dot with the butter. Cover with aluminum foil and bake for 20 minutes. Uncover and bake until golden, about 15 minutes more.

    WINE RECOMMENDATION:
    The sweet pumpkin and rich Parmesan require a powerful white with some sweetness of its own. An Oregon pinot gris will be perfect.

    Recipe reprinted by permission of Food and Wine. All rights reserved.

      Nutrition Facts
    Serves 4
    Facts per Serving
    Calories: 851 Fat: 56g Carbohydrates: 62g
    Cholesterol: 162mg Sodium: 2550mg Protein: 30g
    Fiber: 12g % Cal. from Fat: 59% % Cal. from Carbs: 29%

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