Creamy Pumpkin and Swiss Chard Lasagna
Creamy Pumpkin and Swiss Chard Lasagna
Prep Time
10 mins
Cook Time
40 mins
Total Time
50 mins
How does layers of Creamy Pumpkin and Swiss Chard Lasagna as a midweek dinner sound to you? Easy and quick to put together and bake, it really cannot get better than that
Course: Pasta
Cuisine: Italian
Servings: 6 servings
Author: Ashika | Gardening Foodie
  • lasagna sheets
  • 5 ml oil
  • 20 ml butter
  • 3 garlic cloves finely chopped
  • 1 large onion finely chopped
  • Salt and freshly ground black pepper to taste
  • 300 g finely chopped swiss chard
  • 500 g pumpkin peeled, de seeded and cut into slices
  • 3 cups milk
  • 5 tablespoons flour
  • 4 tablespoons butter
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 500 ml grated cheddar cheese or mozzarella or both
  1. Preheat the oven to 180°C.
  2. Heat the oil in a pan and fry the garlic, onion, salt and pepper until the onion becomes translucent. Add in the chopped swiss chard. Cook for 10 minutes.
  3. Steam the slices of butternut for five minutes until slightly tender, but not mushy.
  5. Melt the butter and add the flour, stirring constantly to combine and letting the mixture cook, while stirring, for a minute or two. Gradually add in the milk, whisking constantly.
  6. Add the salt and pepper.
  7. Slowly whisk the white sauce, ensuring it doesn’t burn on the bottom of the pan, while cooking it over medium heat
  8. Whisk while the white sauce cooks and thickens quite a bit, about 5-7 minutes.
  9. Remove it from the heat and now take your onion swiss chard mixture and the cooked pumpkin and add it all to the cooked bechamel sauce. Stir gently to incorporate altogether. Just be careful not to break the butternut up too much while stirring.
  11. On a lighly buttered oven proof dish, just spread on of the bechamel sauce mixture. Place a layer of lasagne sheets, add another layer of the sauce mixture.
  12. Grate cheese over this layer.
  13. Then place another layer of lasagna sheets over the grated cheese , and continue in this manner for about 3 layers until you end off with a layer of sheets, and then top with a thick layer of the bechamel sauce mixture and more grated cheese. Sprinkle freshly ground black pepper. Cover the lasagna with foil and bake for 20 minutes. remove the foil and bake for a further 10 minutes until the cheese is melted and golden brown.
Recipe Notes

Swiss chard can be substituted for kale or baby spinach
Butternut will make a great substitute for pumpkin.
To add a different flavour to the bechamel sauce and also help it thicken faster, try adding in  a packet of powdered sauce. I sometimes use the Knorr four cheese pasta sauce to my pasta dishes, it is really convenient.