This one of my favorite ways to make lasagna.  The recipe calls for Swiss chard, but you can really use any leafy green you want.  Spinach or kale might be really good.  Honestly, I would almost double the greens – they cook down, and the contrast from the pumpkin is nice, but 2lb makes very little finished product.  The original recipe, which came from Food and Wine and which I have copied here, called for heavy cream…I just use 2% milk for everything and it turns out great.  I’ve also amended the recipe to add a hard gouda along with the parmesan, which goes well with the nutty flavors of the dish, but you can feel free to omit that, or replace it with any other kind of cheese you like.

• 2 tablespoons olive oil
• 2 onions, chopped
• 2 pounds Swiss chard, tough stems removed, leaves washed well and chopped
• 2 1/4 teaspoons salt
• 1 teaspoon fresh-ground black pepper
• 1 teaspoon dried sage
• 1/2 teaspoon grated nutmeg
• 3 cups canned pumpkin puree (one 28-ounce can)
• 1 1/2 cups milk
• 1 cup grated Parmesan
• 1/2 cup grated hard gouda
• 9 no-boil lasagne noodles (about 6 ounces)
• 1 tablespoon butter

In a large nonstick frying pan, heat the oil over moderately low heat. Add the onions and cook, stirring occasionally, until translucent, about 5 minutes. Increase the heat to moderately high and add the chard, 1 teaspoon salt, 1/2 teaspoon pepper, 1/2 teaspoon sage, and 1/4 teaspoon nutmeg. Cook, stirring, until the chard is wilted and no liquid remains in the pan, 5 to 10 minutes.

Heat the oven to 400°. In a medium bowl, mix together 2 cups of the pumpkin, 3/4 cup milk, 1/2 cup Parmesan, and the remaining 1 1/4 teaspoons salt, 1/2 teaspoon pepper, 1/2 teaspoon sage, and 1/4 teaspoon nutmeg.

Pour the 1/2 cup milk into an 8-by-12-inch baking dish. Top the milk with one third of the noodles, then spread half the pumpkin mixture over the noodles. Layer half the Swiss chard over the pumpkin and top with a second layer of noodles. Repeat with another layer of pumpkin, Swiss chard, and noodles. Combine the remaining 1 cup of pumpkin and 3/4 cup of cream. Spread the mixture evenly over the top of the lasagne, sprinkle with the remaining 1 cup of Parmesan, and dot with the butter. Cover with aluminum foil and bake for 20 minutes. Uncover and bake until golden, about 15 minutes more.