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Pumpkin Lasagna

Serious Eats' fall favorite — layered lasagna with a creamy pumpkin filling, brown butter and sage, pancetta-laced Swiss chard, and a rich fontina bechamel. A weekend project worth every minute for a bronzed, bubbling pan.

Ingredients

4 tbsp unsalted butter
1 medium shallot, finely chopped
2 tbsp minced fresh sage
1 can (15 oz) pumpkin puree
1 large egg
1 tsp kosher salt
6 oz pancetta, diced
2 cloves garlic, minced
1 tsp fresh thyme
1/2 tsp red pepper flakes
2 lbs Swiss chard, chopped
Pinch of nutmeg
2 lbs fresh lasagna noodles
3 oz Parmigiano-Reggiano, grated
5 oz fontina cheese, shredded
3 cups whole milk
3 tbsp all-purpose flour

Instructions

Make the pumpkin filling: melt butter with shallot and sage until browned. Whisk in pumpkin puree, egg, and salt. Set aside.
Cook pancetta until golden; add garlic, red pepper flakes, and thyme. Add Swiss chard, cover, and cook until wilted. Season with salt, pepper, and nutmeg.
Make the bechamel: melt butter, whisk in flour, then gradually add milk. Cook until thickened; season with salt, pepper, and nutmeg.
Assemble in a 9x13 dish: layer bechamel, noodles, pumpkin filling, Swiss chard, and Parmigiano. Repeat layers. Top with fontina and remaining Parmigiano. Bake at 375F until bubbling and browned, about 35 minutes. Rest 20 minutes before slicing.

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