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Recipe

Butternut Squash and Swiss Chard Lasagne

From the 2017 Thanksgiving Guide
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photo: Scott Phillips

Servings: 6 to 8

Indulgently cheesy like a traditional lasagne but bursting with the autumnal flavors of squash and chard, this dish makes a satisfying Thanksgiving entrée.

Ingredients

  • 2 Tbs. extra-virgin olive oil; more as needed
  • 1 medium butternut squash (about 2-3/4 lb.), halved lengthwise and seeded
  • 3-1/2 cups whole milk
  • 4 Tbs. unsalted butter
  • 6 Tbs. all-purpose flour
  • 1-1/2 oz. finely grated Parmigiano-Reggiano or Grana Padano (about 1-1/2 cups)
  • 1/2 tsp. finely chopped fresh sage
  • 1/8 tsp. freshly grated nutmeg
  • Kosher salt and freshly ground black pepper
  • 1 small yellow onion, coarsely chopped (about 2/3 cup)
  • 4 medium cloves garlic, minced
  • 2 lb. Swiss chard (about 2 large bunches), stems thinly sliced and leaves cut crosswise into 1-inch-wide pieces
  • 1 lb. ricotta
  • 1 large egg, lightly beaten
  • 8 oz. instant (no-boil) lasagna noodles
  • 9 oz. fontina, grated (about 2-3/4 cups)

Nutritional Information

      Nutritional Sample Size based on 8 servings
      Calories (kcal) : 620
      Fat Calories (kcal): 310
      Fat (g): 34
      Saturated Fat (g): 18
      Polyunsaturated Fat (g): 2
      Monounsaturated Fat (g): 11
      Cholesterol (mg): 120
      Sodium (mg): 960
      Carbohydrates (g): 53
      Fiber (g): 8
      Sugar (g): 10
      Protein (g): 28

Preparation

  • Position a rack in the center of the oven and heat to 400°F.
  • Line a rimmed baking sheet with aluminum foil and lightly brush with oil. Put the squash cut side down on the sheet, and roast until fork tender, about 60 minutes. Set aside to cool.
  • Reduce the oven temperature to 350°F.
  • Heat the milk in a medium saucepan over medium heat until bubbles form around the side of the pan, about 7 minutes. Remove the pan from the heat and cover.
  • Melt the butter in a medium saucepan over medium heat. Add the flour, and whisk until smooth. continue to cook, whisking constantly without browning, for about 2 minutes. Whisking constantly, gradually add the milk and cook, continuing to whisk, until the sauce thickens, about 2 minutes. Remove 1 cup of the sauce, cover, and reserve. Remove the pan with the remaining sauce from the heat.
  • Scoop the flesh from the squash into a medium bowl, and mash with a fork until free of lumps. Add the squash, 1/2 cup of the Parmigiano, the sage, nutmeg, 1 tsp. salt, and 1/4 tsp. pepper to the sauce in the pan, and season to taste with more salt and pepper.
  • Heat the 2 Tbs. of oil in a large skillet over medium heat. Add the onion and cook, stirring occasionally, until translucent, about 2 minutes. Add the garlic and cook until fragrant, about 30 seconds. Add the chard stems and cook, stirring occasionally, until they start to soften, about 3 minutes. Add the chard leaves in batches, stirring and allowing to wilt before adding another batch. Cook, stirring occasionally, until tender, about 6 minutes. Remove the pan from the heat, add the reserved 1 cup of sauce, 1/2 cup of the Parmigiano, 1/2 tsp. salt, and 1/4 tsp. pepper, and stir to coat the chard.
  • In a medium bowl, combine the ricotta, egg, the remaining 1/2 cup of Parmigiano, 1/2 tsp. salt, and 1/4 tsp. pepper.
  • Lightly oil a 9×13-inch baking dish. Evenly spread 1-1/4 cups of the squash sauce in the bottom of the dish. Cover with a layer of noodles, then layer in one-fourth of the remaining squash sauce, one-fourth of the chard mixture, and one-fourth of the fontina. Dollop one-fourth of the ricotta mixture on top. Beginning again with a layer of noodles, repeat the layering as directed above three more times.
  • Bake until the edges of the lasagne are browned and bubbly, rotating the pan halfway through baking, 45 to 55 minutes. Heat the broiler on high. Broil for 1 to 2 minutes to brown the top. cool for about 15 minutes before serving.

Reviews

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Reviews

  • panettone | 10/17/2017

    This was excellent. We really enjoyed the combination of flavors. It is quite a bit of work but you can do it in stages. It is quite rich and would probably serve 10-12 rather than the stated 6-8 people.

  • mjmiller | 10/16/2017

    I made this a few days ago to see if it was something we'd like to add to our Thanksgiving table this year...and it was just delicious. Very autumnal flavors. It was quite a lot of work, but worth the effort. You can prepare all ingredients ahead of time, which is a real plus for Thanksgiving or any dinner party! We shared with a neighbor and she loved it too!

  • chefwannabe | 10/09/2017

    Wow! I just made this for a Thanksgiving brunch. I've recently become a vegetarian and this was perfect using fresh local Swiss chard and squash. Everyone loved it....meat lovers included. It was a lot of work but I made it yesterday refrigeratedo it and baked it today. Followed the recipe exactly and all the flavors worked...especially the creamy squash.

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