Pumpkin Lasagne
INGREDIENTS
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2 tablespoons olive oil
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2 onions, chopped
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2 pounds Swiss chard, tough stems removed, leaves washed well and chopped
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2 1/4 teaspoons salt
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1 teaspoon fresh-ground black pepper
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1 teaspoon dried sage
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1/2 teaspoon grated nutmeg
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3 cups canned pumpkin puree (one 28-ounce can)
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1 1/2 cups heavy cream
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1 1/2 cups grated Parmesan
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1/2 cup milk
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9 no-boil lasagne noodles (about 6 ounces)
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1 tablespoon butter
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