Directions

Preheat oven to 400ºF.

In a large pot, cook lasagna noodles as directed on 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 wilted and no liquid remains.

In a medium bowl, combine the pumpkin puree, the Frigo® Light Ricotta Cheese, Frigo® Fresh Mozzarella Cheese, shredded and half of the Frigo® Grated 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 pumpkin mixture. Repeat the layering with lasagna noodles, pumpkin, Swiss chard, another layer of noodles and finish with the remaining Frigo® Light Ricotta Cheese mixture. Layer with the remaining 3 noodles. Sprinkle with the remaining Frigo® Grated Parmesan Cheese. Bake for 35-40 minutes until heated through and cheese is melted.