| Level: | Intermediate |
| Total: | 3 hr 20 min |
| Active: | 1 hr 10 min |
| Yield: | 8 to 12 servings |
Ingredients
- 4 cups medium-diced pumpkin or winter squash
- Unrefined coconut oil
- Kosher salt and coarsely ground black pepper
- 1 medium onion, small diced
- 2 cloves garlic, chopped
- 2 1/2 pounds Swiss chard, stemmed, leaves chopped (16 cups packed)
- 2 teaspoons poultry seasoning
- 16 ounces cream cheese, room temperature
- 2 cups milk
- 1 teaspoon cayenne pepper
- 2 cups full-fat ricotta
- 2 eggs, whisked
- 2 cups grated Gruyere
- 2 cups grated Parmesan
- 9 ounces no-boil lasagna noodles, such as Barilla
- 4 ounces pesto, store-bought or homemade, recipe follows
- 6 cloves roasted garlic
- 1/2 cup toasted pecans
- Zest and juice of 1 lemon
- 4 cups basil leaves
- 2/3 cup grated aged Gouda
- Kosher salt
- 1 cup extra-virgin olive oil
Instructions
- Preheat the oven to 350 degrees F.
- Add the pumpkin to a large bowl, drizzle with 2 tablespoons coconut oil, and toss to coat. Sprinkle generously with salt and pepper and then spread in a single layer on a rimmed baking sheet. Transfer to the oven and roast, tossing once, until golden brown and tender, 50 to 60 minutes.
- Meanwhile, add 1 tablespoon coconut oil to a Dutch oven over medium heat, and allow to melt. Add the onions and saute until tender, 3 minutes. Add the garlic and Swiss chard, and saute until wilted, 3 to 5 minutes. Stir in the poultry seasoning and sprinkle with salt and pepper. Set aside.
- Add the cream cheese and milk to a medium saucepan over medium heat. Heat until the cream cheese has melted, about 5 minutes. Whisk in 1/2 teaspoon of the cayenne, and season with salt and pepper. Turn off the heat.
- In a large bowl, combine the ricotta, eggs, 1 1/2 cups each of the Gruyere and Parmesan, and some salt and pepper. Stir to combine, then set aside.
- Ladle 1/2 cup of the cream cheese sauce into a 9-by-13-inch flameproof baking dish, spreading with a spatula to cover the bottom. Add a single layer of noodles, and then layer with half of the remaining cream cheese sauce, half of the chard mixture and half of the pumpkin. Add a second layer of noodles, and then half of the ricotta mixture and all of the pesto. Add a third layer of noodles, followed by the remaining cream cheese sauce, chard and pumpkin. Add a fourth, and final, layer of noodles, and spread with the remaining ricotta mixture.
- Cover the baking dish with aluminum foil, and transfer to the oven. Bake until the noodles are soft and the cheese is hot and melty, 55 to 60 minutes.
- Remove the baking dish from the oven and turn on the broiler. Remove the foil from the baking dish. Top the lasagna with the remaining grated Gruyere and Parmesan. Broil until golden brown and bubbly, 3 to 5 minutes.
- Let rest for 15 minutes before serving.
- Add the garlic and pecans to a food processor, and pulse to a thick paste. Add the lemon zest, basil, Gouda and 1 teaspoon salt, and pulse to chop up the basil leaves; this will be very thick. With the motor running, drizzle in 2/3 cup of the olive oil; if you want the sauce thinner, add the remaining oil. Add the lemon juice, and pulse to combine. Taste and adjust the seasoning as needed. Refrigerate, covered, for up to 1 week.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 956 |
| Total Fat | 75 g |
| Saturated Fat | 34 g |
| Carbohydrates | 38 g |
| Dietary Fiber | 5 g |
| Sugar | 9 g |
| Protein | 38 g |
| Cholesterol | 170 mg |
| Sodium | 1143 mg |
Reviews
Next time I’ll use more chard and pumpkin and pesto. Delicious!
It was very good. I did add some roasted portobello mushrooms. Would recommend you don’t skimp on the pesto, the brightness of the basil and garlic really adds the necessary zing. I actually spread some extra on the top when warming up leftovers the next day, which leftovers were great.
This lasagna is delicious! Ignore snarky comments about high calories. Lasagna is a very rich dish and nobody is saying it should be eaten every day. I have made this for company 3 or 4 times and everyone loves it and asks me for the recipe. Make the recipe as stated and you will not be disappointed. It is absolutely amazing and easy to put together which is a major win when entertaining. Love everything about you Damaris. Thank you for sharing vegetarian recipes that can be severed to non-vegetarian friends and everyone ends up loving their meal. We don’t see that enough on cooking shows and we vegetarian love amazing, delicious and flavorful food too.
Have been in a rut again, saw this recipe on TV & got excited. It tastes great, was pretty easy and lifted cleanly from the pan. Only 4 stars because I did half all the cheese parts of this recipe, which equals the amounts when I make regular lasagna. Will definitely be making again.
I made this for my daughter’s family tonight. The flavor was really good, but it had too much cheese. I would reduce it by at least a third. I used butternut squash, spinach and zucchini.
Okay let me say at the outset that I AM DEFINITELY MAKING THIS when the holidays are over. BUT I just want to point out that there are 5 cups of grated cheese, 2 cups of full fat ricotta and a POUND of cream cheese. Forget fat grams, I just need you to go directly to treadmill hours per serving. Demaris, will I still count as a fan when I am on life support. LOL BTW I’ll return and rate the recipe if I survive.