Creamy Pumpkin Lasagna

Ingredients

• 4 cups medium-diced pumpkin or winter squash
• Unrefined coconut oil
• Kosher salt and coarsely ground black pepper
• 1 medium onion, small diced
• 2 cloves garlic, chopped
• 2 1/2 pounds Swiss chard, stemmed, leaves chopped (16 cups packed)
• 2 teaspoons poultry seasoning
• 16 ounces cream cheese, room temperature
• 2 cups milk
• 1 teaspoon cayenne pepper
• 2 cups full-fat ricotta
• 2 eggs, whisked
• 2 cups grated Gruyere
• 2 cups grated Parmesan
• 9 ounces no-boil lasagna noodles, such as Barilla
• 4 ounces pesto, store-bought or homemade, recipe follows
• 6 cloves roasted garlic
• 1/2 cup toasted pecans
• Zest and juice of 1 lemon
• 4 cups basil leaves
• 2/3 cup grated aged Gouda
• Kosher salt
• 1 cup extra-virgin olive oil

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