Recipe courtesy of Molly Yeh
Pumpkin, Bacon and Chard Lasagna
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- Level: Intermediate
- Total: 2 hr 10 min (includes resting time)
- Active: 1 hr
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 783
- Total Fat
- 53 g
- Saturated Fat
- 27 g
- Carbohydrates
- 38 g
- Dietary Fiber
- 5 g
- Sugar
- 7 g
- Protein
- 40 g
- Cholesterol
- 168 mg
- Sodium
- 1109 mg
This lasagna is quickly becoming a Halloween tradition for Molly. She made it for the first time for Bernie’s second Halloween, when all the grandparents came over and they went trick-or-treating in the different buildings on the farm. It’s hearty, filling and full of fall flavors—a satisfying cheesy treat after a night full of tricks.
- Level: Intermediate
- Total: 2 hr 10 min (includes resting time)
- Active: 1 hr
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 783
- Total Fat
- 53 g
- Saturated Fat
- 27 g
- Carbohydrates
- 38 g
- Dietary Fiber
- 5 g
- Sugar
- 7 g
- Protein
- 40 g
- Cholesterol
- 168 mg
- Sodium
- 1109 mg
Ingredients
Directions
- Set an oven rack in the middle position. Preheat the oven to 425 degrees F. Grease a 9-by-13-inch glass or ceramic baking dish with olive oil. Set aside.
- To cook the bacon: Arrange the bacon in an even layer in a large skillet or Dutch oven. Heat the pan over medium heat and cook the bacon for 4 to 5 minutes per side until crispy. Remove the bacon (leave the fat in the pan for the chard) to a paper towel-lined plate to drain. Crumble or chop the bacon into bite-sized pieces and set aside.
- To cook the chard: Remove all but a thin layer of bacon fat from the pan and heat over medium heat. When hot, add the onions. Season with a couple pinches of salt. Cook until the onions are softened, 6 to 8 minutes. Add the chard in batches, letting each batch wilt before adding the next. Once all the chard is added, season with salt and nutmeg. Cook, tossing occasionally, until the chard is wilted and no liquid remains in the bottom of the pan, about 10 minutes. Transfer to a strainer in the sink to drain.
- For the sauce: In a large mixing bowl, combine the pumpkin, chicken broth, cream and chipotle. Season with 1 teaspoon salt and whisk until smooth. In a separate, large mixing bowl, combine the ricotta, parsley, egg and 1/2 cup of the Parmesan.
- To assemble the lasagna: Press out excess liquid from the chard with the back of a wooden spoon.
- Spread 1 cup of the pumpkin sauce in the bottom of the prepared baking dish. Lay 3 noodles side-by-side on top of the sauce. Dollop with a third of the ricotta mixture and spread evenly on top of the noodles with the back of a spoon. Top with a third of the chard mixture and then a third of the crispy bacon followed by 1 cup of the mozzarella. Top with another layer of 3 noodles, and then 1 cup of sauce. Repeat layering with another third of the ricotta, a third of the chard, a third of bacon, 1 cup of mozzarella and another layer of noodles. Make a final layer of sauce, ricotta, chard, 1 cup mozzarella and noodles. Spread the remaining sauce over top. Sprinkle with the remaining 1 cup mozzarella and the remaining 1/2 cup grated Parmesan.
- Cover the baking dish with foil, tenting it slightly so it doesn’t stick to the cheese, and bake for 30 minutes. Uncover and bake until the edges are bubbly and the top is browned and crusty, 15 to 20 minutes more. Season with crushed red pepper flakes and allow to rest for at least 20 minutes before cutting into squares to serve.
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