Serves 6-8


  • 12 lasagna noodles, cooked and drained
  • 4 cups sage infused Béchamel sauce (recipe follows)
  • 1 jar Cucina Antica Tuscany Pumpkin Sauce
  • 1½ cups ricotta cheese
  • A big bunch of red Swiss chard, quick boiled to soften and release acids
  • 1 cup parmesan cheese, grated
  • 1 cup mozzarella cheese, coarsely shredded


  1. Preheat the oven to 375F.
  2. Remove excess moisture from the chard and cut into 1 inch pieces. Set aside.
  3. In the bottom of a 9x13x2” baking pan, spread evenly ⅔ cup of Béchamel sauce. Arrange 4 noodles over top, slightly overlapping..
  4. Top with ¼ of Cucina Antica Tuscany Pumpkin Sauce and place ¼ of ricotta cheese over top. Spread ¼ of the chard over the ricotta cheese and pour another ⅔ cup of Béchamel sauce on top.
  5. Repeat until all the lasagna noodles are layered. After pouring the last layer of Béchamel sauce, sprinkle the parmesan cheese and mozzarella cheese on top.

Sage Infused Béchamel Sauce:

Makes 4 cups


  • 4 cups milk

  • 6 tablespoons butter

  • 6 tablespoons all purpose flour

  • A sprig of sage

  • Salt and pepper

  • Freshly grated nutmeg  


  1. Place the milk and sage in a medium saucepan and bring to simmer. Remove from the heat and let stand for about 10 minutes. Discard the leaves and pour the milk into a heatproof container and set aside.
  2. Clean the saucepan.
  3. Over low heat, melt the butter in the saucepan and add the flour a small mount at a time, stirring quickly. Bring to a slow bubble for a few minutes
  4. Raise to medium heat, then add the sage-infused milk and whisk until smooth.
  5. Let the sauce thicken slightly, then season with salt, pepper, and nutmeg to taste.


Recipe adapted from by Emi Uchida

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