by Pallavi Joshi, MA, Candidate for Doctorate in Osteopathic Medicine 2016
For fall, why not try a new twist on traditional lasagna by using pumpkin puree to make a light but filling sauce. This recipe is full of nutrient rich fall produce like chard (high in iron), mushrooms (high in selenium) and pumpkin (high in beta carotene). It uses less cheese than a traditional lasagna so it's a lighter, healthier alternative.
For fall, why not try a new twist on traditional lasagna by using pumpkin puree to make a light but filling sauce. This recipe is full of nutrient rich fall produce like chard (high in iron), mushrooms (high in selenium) and pumpkin (high in beta carotene). It uses less cheese than a traditional lasagna so it's a lighter, healthier alternative.
INGREDIENTS
2 tablespoons olive oil
2 onions, chopped
4 cloves garlic, crushed
2 pounds Swiss chard, tough stems removed, leaves washed well and chopped
2 cups mushrooms (cremini or white), sliced
2 1/4 teaspoons salt
1 teaspoon fresh-ground black pepper
1 cup fresh sage leaves
3 tablespoons butter
1/2 teaspoon grated nutmeg
1/2 teaspoon cayenne
3 cups canned pumpkin puree (one 28-ounce can)
1 1/2 cups grated part-skim mozzarella
1 1/2 cups grated Parmesan
1/2 cup milk
9 no-boil lasagne noodles (about 6 ounces)
2 onions, chopped
4 cloves garlic, crushed
2 pounds Swiss chard, tough stems removed, leaves washed well and chopped
2 cups mushrooms (cremini or white), sliced
2 1/4 teaspoons salt
1 teaspoon fresh-ground black pepper
1 cup fresh sage leaves
3 tablespoons butter
1/2 teaspoon grated nutmeg
1/2 teaspoon cayenne
3 cups canned pumpkin puree (one 28-ounce can)
1 1/2 cups grated part-skim mozzarella
1 1/2 cups grated Parmesan
1/2 cup milk
9 no-boil lasagne noodles (about 6 ounces)
DIRECTIONS
In a large nonstick frying pan, heat the oil over moderately low heat. Add the onions and garlic and cook, stirring occasionally, until onions are translucent, about 5 minutes. Increase the heat to moderately high and add the mushrooms, chard, 1 teaspoon salt, 1/2 teaspoon pepper. Cook, stirring, until the chard is wilted and no liquid remains in the pan, 5 to 10 minutes.
Heat the oven to 400°. In a saucepan, heat the butter over moderately low heat until it begins to brown and smell nutty. It is better to use a light colored pan so you can see the butter changing color. Take it off the heat and immediately stir in the sage leaves. In a medium bowl, mix together the pumpkin, the brown butter and sage mixture, and the remaining 1 1/4 teaspoons salt, 1/2 teaspoon pepper, 1/2 teaspoon cayenne, and 1/4 teaspoon nutmeg.
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 and mushroom mixture over the pumpkin and top with a second layer of noodles. Top with half the mozzarella and half the parmesan. Repeat with another layer of pumpkin, vegetables and noodles. Spread the remaining pumpkin mixture evenly over the top of the lasagne, sprinkle with the remaining 1 cup of Parmesan. Cover with aluminum foil and bake for 20 minutes. Uncover and bake until golden, about 15 minutes more.
Variations:
This recipe can be made vegan by using vegan cheese (such as Daiya)
Use zucchini strips instead of noodles to make the recipe low carb
Use kale or butternut squash instead of chard or pumpkin for a change
This recipe can be made vegan by using vegan cheese (such as Daiya)
Use zucchini strips instead of noodles to make the recipe low carb
Use kale or butternut squash instead of chard or pumpkin for a change