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1
Preheat the oven to 400.
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2
In a large pot of boiling salted water, cook the lasagna noodles until just starting to soften, about 3 minutes.
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3
Drain well and transfer the noodles to a baking sheet.
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4
Toss the noodles with olive oil to prevent them from sticking together.
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5
In a large skillet, heat the 2 tablespoons of olive oil.
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6
Add the onion and cook over moderately low heat until softened, about 7 minutes.
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7
Add the Swiss chard and cook over moderate heat, stirring frequently, until wilted and no more liquid remains, about 8 minutes.
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8
Stir in the garlic and cook until fragrant, about 1 minute.
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9
Season the chard with salt and pepper.
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10
Transfer to a plate and let cool slightly.
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11
In a medium bowl, mix together the pumpkin puree, heavy cream, nutmeg and cayenne.
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12
Season with salt and pepper.
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13
In another bowl, mix the ricotta with the eggs, 1 1/2 cups of the Parmigiano, 1 cup of the fontina and 1 1/2 teaspoons of salt.
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14
In a well-buttered, 9-by-13-inch ceramic baking dish, spoon 1/2 cup of the pumpkin mixture in an even layer.
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15
Arrange 3 or 4 lasagna noodles in the dish, overlapping them slightly.
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16
Spread half of the remaining pumpkin mixture over the noodles in an even layer.
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17
Top with half of the Swiss chard and another layer of noodles.
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18
Cover with half of the ricotta mixture.
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19
Repeat the layering with lasagna noodles, pumpkin, Swiss chard, another layer of noodles and finish with the ricotta mixture.
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20
Cover the lasagna with foil and bake for about 40 minutes, until heated through and slightly firm.
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21
Remove from the oven and uncover.
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22
Preheat the broiler.
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23
Sprinkle the remaining 1/2 cup of Parmigiano and 1 cup of fontina on top of the lasagna and broil about 4 inches from the heat until golden brown and crisp on top, about 4 minutes.
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24
Let the lasagna rest for 15 minutes, then cut into squares and serve.
