Pumpkin Chard Lasagna

 It's October and the pumpkin craze is running rampant amongst us bloggers. It seems almost sacrilege not to post a recipe with pumpkin. I felt left out of the movement, so last week I rushed out to Trader Joe's and bought nearly $10 of canned pumpkin.

Can you say peer pressure?

I wanted to start off making something savory with my pumpkin, since at that time I had a full sized cake, bags of Halloween candy and cookie sandwiches in my kitchen. Inspired by some beautiful chard I saw in the store, I knew I had to make lasagna.

I am a lasagna whore. I love it. I could pretty much eat it every day. What's not to love? Cheese, noodles, sauce, vegetables. They are super easy to make and if you're a table for one like me, it can feed you for a week no problem!

If you're not veg like me, sausage would taste dynamite in this lasagna. Some portabella mushrooms would also be fantastic.

Come join the pumpkin bandwagon. Don't forget your fork!

Pumpkin Chard Lasagna 
Adapted from Taste of Home

1 bunch of chard, sliced
1 onion, diced
1 can (15 oz.) pumpkin
10-20 sage, sliced
1/2 cup heavy whipping cream
9 lasagna noodles
1 container of part skim ricotta
1 cup shredded mozzarella
1/2 cup Parmesan cheese

1. Preheat oven to 375 degrees. Heat 1 t. of oil in a large skillet. Add onion and cook until translucent. Add chard and cook until wilted. Add sage and cook for 1-2 minutes more, stirring to combine. Remove from heat and set aside.
2. Combine pumpkin, whipping cream and salt and pepper to taste.
3. Boil a pot of water and add lasagna noodles. Cook until soft (4-6 minutes). Remove from water and drain.
4. Spread some sauce on the bottom of a 9x13 pan. Top with three lasagna noodles. Cover with more sauce, half of chard mixture, half of ricotta, mozzarella and Parmesan.
5. Top with three noddles. Repeat sauce, chard, ricotta, mozzarella and Parmesan layers. Top with last three noodles and last of sauce. Cover with foil and bake for 45 minutes.
6. Remove foil and top with a light dusting of Parmesan. Bake for 15 more minutes. Allow to cool and enjoy :D

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