Winter Squash (or Pumpkin) Lasagne

When my youngest son was in his final year of college, he wanted to bring his new girlfriend over for dinner. He called in the afternoon and asked what I was making and I told him Pumpkin Lasagne. He was in a panic; I'm sure thinking my menu choice seemed pretty dicey- and hardly worthy of a dinner with this importance. But… she loved it! Now, many years later, she's our beloved daughter-in-law. I like to think there's a little special magic in this recipe!

2 Tbsp. olive oil

1/2 c. chopped onion

2 lbs. chopped kale, Swiss chard, spinach, or beet greens (stems removed)

1 tsp. dried sage, divided

1/2 tsp. grated nutmeg, divided

2 3/4 cups mashed, cooked winter squash or pumpkin, divided (or substitute with approx. one 28 oz. can pumpkin puree)

1 cup heavy cream, divided

1 1/2 cup grated Parmesan, divided

1/2 cup milk

9 cooked lasagne noodles

1 Tbsp. butter

Salt and pepper

In a frying pan, heat oil over low heat. Add onions and cook about 5 minutes, until translucent. Increase heat and sauté greens with 1/2 tsp. sage, 1/4 tsp. nutmeg, and salt and pepper to your taste. Cook until greens are wilted and no liquid remains in the pan, about 3-5 more minutes.

Set aside.

In a bowl, mix together 2 cups of the pumpkin, 3/4 cup cream, 1/2 cup parmesan, 1/2 tsp. sage and 1/4 tsp. nutmeg. Set aside.

Pour the milk into a greased 8x12 baking dish. Top with 3 noodles, then spread half of the pumpkin mixture over the noodles. Layer half the greens over the pumpkin, and top with 3 more noodles. Repeat. Combine the remaining 3/4 cup of pumpkin and 1/4 cup of cream. Spread evenly over the top of the lasagne and sprinkle with remaining parmesan. Dot with butter.

Cover with foil and bake for 20 minutes in a preheated 400 degree oven.

Uncover and bake for 15-20 minutes more.

Recipe created or adapted by Liz Talley, Urban Graze

#entree