Directions

Preheat the oven to 400ºF.

In a large pot, cook the lasagna noodles as directed on the package. Rinse with hot water and drain.

Melt the butter in a large saucepan over medium-high heat. Add the onion and garlic in the butter and saute until translucent, about 1 minute. Add the Swiss chard, salt, pepper, sage and nutmeg and saute for about 6 minutes, or until the chard is wilted and no liquid remains.

In a medium bowl, combine the pumpkin puree, the Dragone® Part-Skim Ricotta Cheese, Dragone® Fresh Mozzarella Cheese and half of the Shredded Parmesan Cheese.

In a buttered 9x13-inch baking dish, layer 3 lasagna noodles (trim, if necessary). Spread 1/2 of the pumpkin mixture over the noodles in an even layer. Top with 1/2 of the Swiss chard and layer with 3 more noodles. Cover with 1/3 of the pumpkin mixture. Repeat the layering with lasagna noodles, pumpkin, Swiss chard, another layer of noodles and finish with the remaining Dragone® Part-Skim Ricotta Cheese mixture. Layer with the remaining 3 noodles. Sprinkle with the remaining Shredded Parmesan Cheese. Bake for 35–40 minutes, until heated through and the cheese is melted.