Molly's hearty and cheesy fall lasagna is layered with crispy bacon, bitter chard and a velvety, no-cook pumpkin sauce!
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Cookbook author, food blog writer 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
DISH COURTESY OF MOLLY YEH
Level: Intermediate
Overall: 2 hr 10 min (includes resting time).
Active: 1 hr.
Yield: 8 portions.

Active ingredients.

Extra-virgin olive oil, for the baking meal.
6 slices center-cut bacon.
2 medium yellow onions, sliced.
Kosher salt.
2 large lots 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 sliced chipotle in adobo.
1 1/2 pounds whole-milk ricotta cheese.
1/4 cup sliced fresh flat-leaf Italian parsley.
1 big 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.
Squashed red pepper flakes, for garnish.

Instructions.

Set an oven rack in the center position. Pre-heat the oven to 425 degrees F. Grease a 9-by-13-inch glass or ceramic baking meal with olive oil. Set aside.

To cook the bacon: Set up the bacon in an even layer in a big 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 pipes. Collapse or chop the bacon into bite-sized pieces and reserved.

To cook the chard: Remove all but a thin layer of bacon fat from the pan and heat over medium heat. When hot, include the onions. Season with a couple pinches of salt. Prepare until the onions are softened, 6 to 8 minutes. Add the chard in batches, letting each batch wilt before including the next. Once all the chard is added, season with salt and nutmeg. Cook, tossing occasionally, until the chard is wilted and no liquid stays in the bottom of the pan, about 10 minutes. Transfer to a strainer in the sink to drain pipes.

For the sauce: In a large blending bowl, combine the pumpkin, chicken broth, cream and chipotle. Season with 1 teaspoon salt and blend till smooth. In a separate, large blending bowl, combine the ricotta, parsley, egg and 1/2 cup of the Parmesan.

To put together 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 meal. Lay 3 noodles side-by-side on top of the sauce. Dollop with a 3rd of the ricotta mixture and spread equally on top of the noodles with the back of a spoon. Leading with a third of the chard mixture and after that a third of the crispy bacon followed by 1 cup of the mozzarella. Leading 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 3rd of bacon, 1 cup of mozzarella and another layer of noodles. Make a last layer of sauce, ricotta, chard, 1 cup mozzarella and noodles. Spread the staying sauce over top. Sprinkle with the staying 1 cup mozzarella and the remaining 1/2 cup grated Parmesan.

Cover the baking dish with foil, tenting it somewhat so it does not stick to the cheese, and bake for thirty minutes. Reveal and bake till the edges are bubbly and the top is browned and crusty, 15 to 20 minutes more. Season with crushed red pepper flakes and enable to rest for a minimum of 20 minutes prior to cutting into squares to serve.

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