Pumpkin Lasagna with Ricotta and Swiss Chard

Name: Pumpkin Lasagna with Ricotta and Swiss Chard
Ingredients: 1 pound lasagna noodles; 2 tablespoons extra-virgin olive oil, plus more for tossing; 1 onion, finely chopped; 2 pounds Swiss chard, stems discarded and leaves chopped; 2 garlic cloves, minced; Kosher salt and freshly ground pepper; Three 15-ounce cans pumpkin puree; 1/4 cup heavy cream; Pinch of freshly grated nutmeg; Pinch of cayenne pepper; 4 cups fresh ricotta (32 ounces); 2 large eggs, beaten; 2 cups freshly grated Parmigiano-Reggiano cheese (about 6 ounces); 2 cups shredded imported Fontina cheese (about 8 ounces)

Pumpkin Lasagna with Ricotta and Swiss Chard was pinched from <a href="http://www.foodandwine.com/recipes/pumpkin-lasagna-with-ricotta-and-swiss-chard" target="_blank">www.foodandwine.com.</a>

INGREDIENTS

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1 pound lasagna noodles

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2 tablespoons extra-virgin olive oil, plus more for tossing

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1 onion, finely chopped

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2 pounds Swiss chard, stems discarded and leaves chopped

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2 garlic cloves, minced

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Kosher salt and freshly ground pepper

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Three 15-ounce cans pumpkin puree

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1/4 cup heavy cream

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Pinch of freshly grated nutmeg

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Pinch of cayenne pepper

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4 cups fresh ricotta (32 ounces)

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2 large eggs, beaten

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2 cups freshly grated Parmigiano-Reggiano cheese (about 6 ounces)

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2 cups shredded imported Fontina cheese (about 8 ounces)

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