Molly's hearty and cheesy fall lasagna is layered with crispy bacon, bitter chard and a creamy, no-cook pumpkin sauce!
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Cookbook author, food blogger and Midwest transplant Molly Yeh embraces her country life and makes dishes inspired by her Jewish and Chinese heritage — with a taste of the Midwest, too.

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Pumpkin, Bacon and Chard Lasagna
RECIPE COURTESY OF MOLLY YEH
Level: Intermediate
Total: 2 hr 10 min (includes resting time)
Active: 1 hr
Yield: 8 servings

Ingredients

Extra-virgin olive oil, for the baking dish
6 slices center-cut bacon
2 medium yellow onions, sliced
Kosher salt
2 large bunches Swiss chard (about 2 pounds), tough stems trimmed, leaves coarsely chopped
1/4 teaspoon freshly grated nutmeg
One 15-ounce can pure pumpkin
1 cup low-sodium chicken broth
3/4 cup heavy cream
1 tablespoon chopped chipotle in adobo
1 1/2 pounds whole-milk ricotta cheese
1/4 cup chopped fresh flat-leaf Italian parsley
1 large egg, beaten
1 cup grated Parmesan
12 oven-ready/no-boil lasagna noodles (an 8-ounce box)
4 cups shredded whole-milk low-moisture mozzarella
Crushed red pepper flakes, for garnish

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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Molly Yeh's Pumpkin, Bacon and Chard Lasagna | Girl Meets Farm | Food Network
   • Molly Yeh's Pumpkin, Bacon and Chard ...